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Shanklish "Lactic cheese"
It got different names شنكليش in Arabic, Sorke in Turkish.
Our Award-Winning Lactic cheese, also known as acid-set cheese, differs from the firmer rennet-set cheeses in that it relies primarily on bacteria to convert lactose into lactic acid, causing the proteins to bind together and form a curd.
Lactic cheeses are typically very fresh-tasting, high-moisture cheeses with a pronounced lactic acid flavor. A classic example of this is goat's milk Chevre, though the focus here is on making lactic cheese from cow's milk.
Shanklish Cheese got creamy rich gradually flavour released, when you taste it you will find smooth flavour coming through, then it developed to sharp zesty taste to end up with a kick of chilli at the end.
- You can serve it on Cheese board with Crackers.