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Cheese from Lebanon
A boundary cheese set with rennet and cooked in whey. Milk is set at about 30 °C, the curd is pressed, cut into pieces and cooked in hot whey, about 95 °C in a Lebanese study, then folded and salted. It is eaten fresh or kept in brine of about 10–13 % salt for months.
| Milk, traditionally sheep; goat, cow or mixed milk is now common | [dimassi2025] |
| Rennet | [dib2010][dimassi2025] |
| Calcium chloride, 0.01–0.02 % of the milk, in a pasteurised-milk study | [dib2010] |
| Salt, for surface salting and brine | [dib2010][dimassi2025] |
Total time across the recorded steps: 2.1 days
What changes: In the pilot study the milk is heated to 72 °C for 20 seconds
Industrial production, which has increasingly replaced the artisanal method, uses pasteurised milk (Dimassi 2025).
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
A boundary cheese set with rennet and cooked in whey. Milk is set at about 30 °C, the curd is pressed, cut into pieces and cooked in hot whey, about 95 °C in a Lebanese study, then folded and salted. It is eaten fresh or kept in brine of about 10–13 % salt for months. Made in 6 steps over 2.1 days. The longest step, brine, takes 2 days (Dib H 2010). Salt is 5–13 % (Dib H 2010).
| Main step | 2 daysReported[dib2010] | Brine |
|---|---|---|
| Temperature | 72 °CReported[dib2010] | Pasteurise the milk |
| Salt | 5–13 %Reported[dib2010][dimassi2025] | Brine |
The Levantine form of the halloumi type, made from sheep, goat or cow milk. The Lebanese standard classes it by fat in dry matter, and it is eaten both fresh and after months in brine.
Industrial production has increasingly replaced the artisanal method and uses pasteurised milk. In a Lebanese pilot study the milk was pasteurised at 72 °C for 20 seconds and the curd was cooked in whey at 95 °C. Fresh halloum has too little salt to keep and needs refrigeration; brined halloum keeps for months chilled.
Every number is labelled with how it is known. How this atlas is made
A review cites FAO records that Lebanese halloum was traditionally shaped into rounds and aged briefly before cooking, a practice now largely replaced by industrial making from pasteurised milk. The whey left from halloum is reheated to make karishi, a ricotta-like whey cheese.
