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Cheese from Sudan
Sudan's white pickled cheese, made in small rural units in the rainy season when milk is plentiful. Salt usually goes into the milk before rennet, the curd is pressed in cloth-lined moulds for a few hours, and the cut blocks are kept in their own salted whey, where the acidity rises. It resembles feta.
| Cow, goat or sheep milk, or a mix of two | [fao-tmp][hamid2008] |
| Salt, added to the milk before renneting (in two of the three Darfur areas studied)6–15 % of the milk | [hamid2008] |
| Rennet tablets2–4 tablets per 200-litre barrel | [hamid2008] |
| The cheese's own whey, for keeping the blocks | [hamid2008] |
Total time across the recorded steps: 6 h
What changes: Salt dissolves into the strained milk in a large barrel before rennet goes in
The milk is strained through cloth into plastic or iron barrels. In Bulbul Timbisco salt went into the curd at 6 % during moulding instead. FAO gives 8–12 % salt, usually added to the milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sudan's white pickled cheese, made in small rural units in the rainy season when milk is plentiful. Salt usually goes into the milk before rennet, the curd is pressed in cloth-lined moulds for a few hours, and the cut blocks are kept in their own salted whey, where the acidity rises. It resembles feta. Made in 5 steps over 6 h. The longest step, press in cloth-lined moulds, takes 6 h (Hamid OIA 2008). Salt is 6–15 % (Hamid OIA 2008). Streptococci and lactobacilli, counted but not identified to species, in a laboratory gibna bayda stored at 35 °C for 90 days (streptococci fell from 8.1×10^7 to 8.85×10^3 cfu/g); the authors put the early rise in acidity down to lactic acid bacteria does most of the fermenting.
| Main step | 6 hReported[hamid2008] | Press in cloth-lined moulds |
|---|---|---|
| Temperature | 35–37 °CReported[hamid2008] | Keep in its own whey |
| Salt | 6–15 %Reported[hamid2008] | Strain the milk and salt it |
| Acidity | pH 3.5–4.2Reported[fao-tmp] | Keep in its own whey |
Salt is added to the milk before renneting, not only afterwards, and the cheese is kept in its own salted whey at the high room temperatures of Sudan.
The Darfur cheesemakers bought fresh raw cow's milk and strained it; the El Daein producers heated it. The cheese is stored in its own whey at room temperature (35–37 °C) until it is sold. FAO gives mature gibna bayda a pH of 3.5–4.2 and 8–12 % salt, and the Darfur samples averaged 5.83 % salt. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness.
Every number is labelled with how it is known. How this atlas is made
It is said to have come to Sudan with early Greek immigrants. About 500 tons were made in the Ed Dueim area in 1983, by merchants buying surplus milk from nomadic herders.
