Cheese has a long and rich history in Israel, dating back to the Israelites who inhabited Israel in ancient times. Over the years, the country has developed a diverse range of cheeses, incorporating a variety of cultural and culinary influences. Today, Israeli cheese is enjoyed both domestically and internationally, with many unique varieties that reflect the country's rich culinary heritage. Below is a List of Israeli cheeses.[1][2][3][4][5][6][7][8]
Renowned Israeli cheesemaker Shai Zelter with some wheels of his goat cheese.Haredi cheesemaker at the Old Safed Kadosh Dairy.
Ancient Israelites
The history of cheese in ancient Israel can be traced back to biblical times. Milk and cheese were an important part of the diet of the ancient Israelites, and cheese-making was a common practice among them. The process of making cheese in ancient Israel was similar to that used today. Milk was first heated and then a coagulant, such as rennet, was added to cause the milk to curdle. The curd was then separated from the whey, which was used to make other foods. The cheese was usually formed into balls or cylinders and then stored in a cool place to age. Cheese was often used as a source of protein and was eaten as a snack or added to dishes to give them flavor.[9]
There were several types of cheese that were popular in ancient Israel. One of the most well-known was called "gevinah," which was a soft, white cheese similar to feta. This cheese was made by adding salt and spices to the curd before it was shaped and aged. Another popular cheese was "marvad," which was a harder cheese that was similar to Parmesan. This cheese was made by pressing the curd and then aging it for several months. Ancient Israel was so active in cheese-making that the Jewish historian Josephus wrote that the ravine which separated Mount Moriah from Mount Zion in Jerusalem was dubbed the "Valley of the Cheese Makers" by locals.[9]
Cheese was also an important part of religious ceremonies in ancient Israel. It was often used as an offering to the gods and was also served during religious festivals and feasts. In the Jewish tradition, cheese is still an important part of the celebration of Shavuot, which commemorates the giving of the Torah on Mount Sinai. It is customary to eat dairy foods, including cheese, on this holiday. Cheese has been an important part of the diet and culture of the ancient Israelites for thousands of years. Cheese-making was a common practice, and several types of cheese were popular, including soft white cheese and hard, aged cheese. Cheese was also used in religious ceremonies, and it continues to play an important role in Jewish tradition today.[10]
1800s to present
A variety of Israeli cheeses.Straw baskets used traditionally in the production of TzfatitCheeses for sale at the Carmel Market in Tel Aviv.
The well known Tzfatit, or Tzfat Cheese, a semi-hard salty sheep's milk cheese was first produced in Safed (Tzfat in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers.[11] Tzfatit began to be produced in 1818 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), who immigrated from Persia.[12] Tzfatit is a mild curd cheese molded in a basket that gives the cheese distinctive circular striations.[13]
Though the Middle East is considered to be the birthplace of cheese, the development of gourmet artisanal cheese industry in modern Israel has been slower than that of its European and North American counterparts. The success of dairy farming in Israel was unexpected and considered a crowning achievement for the country since it wasn't believed that cows could thrive in Israel's harsh, mostly desert climate. Two main types of cheese, yellow or white, were the usual cheeses consumed by Israelites until recently. In the 1980s, due to the moderate increase in Israel's security and stability, as well as a growing economy and the standard of living starting to improve as a result of Israel transitioning from a developing country to a developed country, and a socialist economy to a free market based economy, around this time, as well the impact of international tourism, privately owned dairies began producing a vast variety of high quality handmade cheeses from cow, goat and sheep's milk. Gilboa cheese is a kosher sheep's milk cheese originating from the Gilboa Mountains in Israel. It is often compared to Manchego cheese, Gilboa has a slightly lemony flavor compared to a Spanish Manchego. Another kosher Israeli cheese not of note is Kadurim Rolled Chevre, which is made of fresh goat cheese and rolled with such flavors as sesame seeds, Herbs de Provence, cracked black pepper, sun-dried tomato, and raspberry.
In addition to the cheeses listed below, there are many other types of cheese that are produced in Israel. These include goat cheese, blue cheese, brie, and camembert, among others. Many of these cheeses are produced by small-scale artisanal producers and are available in specialty shops or at local markets.
Israeli cheese is a diverse and vibrant part of the country's culinary heritage. From salty, crumbly feta to creamy, tangy labneh, there is a cheese to suit every taste and occasion. With a rich history and a growing reputation as a producer of high-quality artisanal cheeses, Israel is a key player in the global cheese market.
One of the most popular types of cheese in Israel is Israeli feta. This salty, crumbly cheese is made from sheep or goat milk and has a tangy flavor that pairs well with a wide range of dishes. Israeli feta is often used as a topping for salads or as a filling for pastries such as borekas or bourekas.
Labaneh
Labneh is a soft, creamy cheese that is made from strained yogurt. It has a tangy, slightly sour flavor and a thick, spreadable texture. Labneh is often served as a dip or spread, accompanied by fresh herbs, olives, or other toppings.
Tzfatit
A small wheel of Tzfatit
Tzfatit is a type of cheese that originates from the city of Safed in northern Israel. It is a hard, crumbly cheese that is similar in texture to feta but has a milder, sweeter flavor. Tzfatit is often used as a topping for salads or as a filling for pastries.
Halloumi
Halloumi is a semi-hard, salty cheese that is traditionally made from sheep or goat milk. This cheese originated from Cyprus, but has gained popularity in Israel and it is produced locally in Israel by several companies. It has a unique texture that is both chewy and creamy, and a flavor that is slightly tangy and nutty. Halloumi is often grilled or fried and served as a side dish or topping for sandwiches and salads.
Akkawi
Akkawi cheese served with cherries.
Akkawi is a soft, white cheese originating from the Israeli port city of Akko, and popular among Arab Israelis that is made from cow or goat milk. It has a mild, slightly salty flavor and a smooth, creamy texture that makes it ideal for spreading on bread or crackers. Akkawi is also commonly used as a filling for pastries such as manakish or fatayer.
Bulgarit, or Bulgarian cheese is a white, crumbly cheese that is made from sheep milk. It is different than the Bulgarian sirene, Bulgarit is a cheese originating from the Bulgarian Jews, who brought it to Israel and traditionally used it in a variety of dishes such as bourekas. Bulgarit is a tangy, slightly salty flavor and a texture that is similar to feta cheese. Bulgarit is one of the most popular cheeses of Israel today, and is often used in the filling of bourekas, sambusak and similar dishes, as well as an ingredient in salads or as a topping for bread, crackers or even watermelon.
Kefir Cheese
Kefir cheese is a soft, creamy cheese that is made from kefir, a fermented milk drink. It has a tangy, slightly sour flavor and a spreadable texture. It is often used as a dip or spread and is a popular addition to breakfast dishes.
Israeli Gouda
Gouda is a semi-hard cheese that is traditionally made in the Netherlands. However, it is also produced in Israel, with many Israeli versions incorporating unique flavors and spices. Israeli Gouda is often smoked, aged, or infused with herbs, giving it a distinct flavor profile.
Har Bracha cheese
Har Bracha is a hard, salty cheese that is made from sheep milk. It is produced in the Jewish settlement of Har Bracha near Shechem and is often used in traditional Jewish cuisine, such as on Shabbat or during festivals.
P’titim Cheese
P’titim, also known as Israeli couscous or pearl couscous, is a pasta that is shaped like small balls. In Israel, it is often served as a side dish or mixed with vegetables and sauces. P’titim cheese is a type of processed cheese that is specifically made to be used with P’titim. It has a mild flavor and a creamy texture that complements the pasta well.
Kashkaval
Kashkaval is a semi-hard, yellow cheese that is made from cow milk. It has a mild, slightly nutty flavor and a smooth, elastic texture. Kashkaval is often grated or melted and used as a topping for pizza or as a filling for sandwiches.
Kaseri
Kaseri is a semi-hard, yellow cheese that is made from sheep milk originally from Greece. It was brought to Israel by Greek Jews, and is now made by several companies locally. It has a nutty, slightly sweet flavor and a crumbly texture. Kaseri is often used as a topping for salads, pizza, or other dishes.
Tzfat Cheese
Tzfat cheese is a white, crumbly cheese that originated in the city of Tzfat in the Galilee region of Israel. It is made from goat or sheep milk and has a tangy, slightly salty flavor. Tzfat cheese is often used in salads or as a topping for bread or crackers.
Aris Cheese
Aris cheese is a soft, spreadable cheese that is made from cow milk. It has a mild, creamy flavor and a texture that is similar to cream cheese. Aris cheese is often used as a filling for pastries or as a topping for sandwiches.
Shifra Cheese
Shifra cheese is a semi-hard, yellow cheese that is made from cow milk. It has a nutty, slightly sweet flavor and a firm texture. Shifra cheese is often used as a topping for salads or as a filling for sandwiches.
Galil Cheese
A wedge of Galil cheese.
Galil cheese is a semi-hard, yellow cheese that is made from cow milk. It has a nutty, slightly sweet flavor and a smooth, creamy texture. Galil cheese is often used as a topping for pizza or as a filling for sandwiches.
Halumi Cheese
Halumi cheese is an Israeli variant of the Cypriot halloumi cheese, a semi-hard, salty cheese that is made from goat or sheep milk. It is slightly firmer and saltier than the Cypriot version, and has a distinct, chewy texture that makes it ideal for grilling or frying. Halumi cheese is often served as a side dish or as a topping for salads.
Adom Cheese
Adom cheese is a soft, spreadable cheese that is made from cow milk. It has a mild, slightly tangy flavor and a texture that is similar to cream cheese. Adom cheese is often used as a filling for pastries or as a topping for sandwiches.
Labaneh
Labaneh is a soft, creamy cheese that is made from strained yogurt. It has a tangy, slightly sour flavor and a thick, spreadable texture. Labaneh is often served as a dip or spread, and is commonly enjoyed with pita bread or vegetables.
Eshkeneh Cheese
Eshkeneh cheese is a soft, spreadable cheese that is made from cow milk. It has a mild, slightly sweet flavor and a texture that is similar to cream cheese. Eshkeneh cheese is often used as a filling for pastries or as a topping for sandwiches.
Jibneh Arabieh
Jibneh Arabieh is a white, crumbly cheese that is made from goat or sheep milk. It is commonly made in the Galilee in the north of Israel as well as in the Negev Desert in the south of Israel. It has a tangy, slightly salty flavor and a texture that is similar to feta cheese. Jibneh Arabieh is often used in salads or as a topping for bread or crackers.
Charisma cheese
Charisma cheese is a semi-hard, yellow cheese that is made from cow milk. It has a nutty, slightly sweet flavor and a smooth, creamy texture. Charisma cheese is often used as a topping for pizza or as a filling for sandwiches.
Rosh Hanikra Cheese
Rosh Hanikra cheese is a soft, spreadable cheese that is made from cow milk. It has a mild, slightly sweet flavor and a texture that is similar to cream cheese. Rosh Hanikra cheese is often used as a filling for pastries or as a topping for sandwiches.
Halloumi or haloumi is a cheese of Cypriot origin made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Feta is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Bryndza or brynza is a sheep milk cheese made across much of East-Central Europe, including in Ukraine and Slovakia. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries.
Sirene, also known as "white brine sirene", is a type of brined cheese originating from Bulgaria. It is made of the milk of goats, sheep, cows, buffalo or a mixture thereof. It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking.
Telemea is the name of a Romanian cheese traditionally made of sheep's milk. Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk.
Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky. "Young" cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt. Made between the summer and fall seasons; this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing processes of most cheeses in Mexico are still rustic and traditional, similar to the manufacturing process that was used upon its invention. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese are natural preservatives that can extend the shelf-life of Cotija Cheese and other food products as well.
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location.
Manouri is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Baladi cheese is a soft, white cheese originating in the Middle East. It has a mild yet rich flavor.
Hirtenkäse, is a German term used to describe varieties of cheese.
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
Tzfatit, or Tzfat cheese is a semi-hard salty cheese produced in Israel, originally from sheep's milk. It was first produced in Safed in 1840 and is still produced there by descendants of the original cheese makers.
Gvina levana, which means "white cheese" in Hebrew, also known as Israeli white cheese, is a soft, creamy, and tangy cheese that is popular in Israel. The cheese is made from cow's milk and has a crumbly texture and a slightly sour taste. It is used in a variety of dishes in Israeli cuisine and is an important part of Israeli culture.
Galil cheese, also known as Israeli yellow cheese is a type of cheese that is made in Israel. It is a semi-hard, yellow cheese that is similar in taste and texture to cheddar cheese.
Israeli feta cheese or, also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is an appropriated Greek feta cheese, but has a milder flavor and a creamier texture.
References
↑ Gur, Janna. The Book of New Israeli Food: A Culinary Journey.
↑ Gurevich and Wajswol, Katya and Eran. Cheese from the Land of Milk and Honey: A Guide to Israeli Cheese.
↑ Ottolenghi and Tamimi, Yotam and Sami. Jerusalem: A Cookbook. Ten Speed Press.
"The Book of New Israeli Food: A Culinary Journey" by Janna Gur - This book includes a chapter on Israeli cheese and features information about various Israeli cheese producers.
"Cheese from the Land of Milk and Honey: A Guide to Israeli Cheese" by Katya Gurevich and Eran Wajswol - This book provides a comprehensive guide to the cheeses of Israel, including their history, production methods, and flavor profiles.
"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi - While not solely focused on cheese, this cookbook includes several recipes featuring Israeli cheeses, such as labneh and feta.
"Israel Eats" by Steven Rothfeld - This cookbook includes a section on cheese and dairy in Israel, with information about the country's cheese traditions and recipes featuring Israeli cheeses.
"The Secret Life of Cheese: The Complete Guide to Cheese and Cheese-Making in Israel" by Uri Mayer-Chissick - This book offers a detailed look at Israeli cheese, including its history, production, and culture.
This page is based on this Wikipedia article Text is available under the CC BY-SA 4.0 license; additional terms may apply. Images, videos and audio are available under their respective licenses.
