Domiati cheese, also known as gibna beyda (white cheese), is a soft white salty cheese made primarily in Egypt,[1] but also in Sudan and other Middle Eastern countries. It's typically made from buffalo milk, cow milk, or a mixture, but can also be made from other milks, such as sheep, goat, or camel milk. It's the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (also spelled Damiata, or Domyat).


  1. "Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese". The National Center for Biotechnology Information (U.S.), Applied and Environmental Microbiology.

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