Middle Eastern cheeses

Halloumi, or haloumi, is a cheese originating from Cyprus. It is traditionally made from a mixture of goat milk and sheep's milk; however, due to industrial tactics to increase profit, modern halloumi increasingly contains cow's milk. The cheese's texture is often 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 alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.

Akkawi cheese (, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the Palestinian city of Akka (Acre, present-day Israel).

Shanklish ( shanklīsh or shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine.

middle Eastern cheese

Tzfatit, or Tzfat cheese (, gvina tsfattit) is a semi-hard salty cheese produced in Israel, originally from sheep's milk. It was first produced in Safed (Tzfat in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers.

Cheese from Turkey

mediterranean cheese