Egyptian cheese

An earlier tomb, that of King Hor-Aha may also have contained cheese which, based on the hieroglyphic inscriptions on the two jars, appear to be from Upper and Lower Egypt.

[4] Cottage cheese was made in ancient Egypt by churning milk in a goatskin and then straining the residue using a reed mat.

[11] Fried cheese (جبنة مقلية gebna maqleyya) was a common food in Egypt in the Middle Ages, cooked in oil and served with bread by street vendors.

[12] A 17th-century writer described mishsh as the "blue qarish cheese which was kept for so long that it cut off the mouse's tail with its burning sharpness and the power of its saltiness".

The Egyptian peasants ate this cheese with bread, leeks, or green onions as a staple part of their diet.

The government owned Misr Milk and Food Co. had nine plants with an annual capacity of 13,000 to 150,000 tonnes of dairy products.

The fat from cows' milk is replaced in part by vegetable oils to reduce cost and retain the white color expected by consumers.

Various other changes have been introduced such as mandatory heat treatment of the milk, but manufacturers have striven to retain the familiar taste, texture and appearance of the cheeses.

[19] White cheeses and mish are also often served at the start of a multi-course meal alongside various appetizers, or muqabilat, and bread.

Fiteer is a flaky filo pastry with a stuffing or topping that may include white cheese and peppers, ground meat, egg, onions and olives.