[1] Visitors to Taiz city usually buy the Taiz cheese in al-Bab al-Kabeer and Bab Musa markets as gifts for their families.
The coagulant used is the stomach of a suckling lamb, kid or calf.
[1] After one day the texture of the curd is tested by pressing with fingers.
After the curd reaches the proper texture it is taken to small baskets where it stays for the rest of the day.
The smoking process takes about 10-15 minutes and extends the shelf-life of the cheese.