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Cheese from Egypt
Mish is one of Egypt's oldest dairy foods. Karish cheese is brined, mostly in an earthenware jar, with extras that can include sour milk, buttermilk, peppers, salt and a portion of old mish that acts as the starter. It pickles with little air for more than a year, and both the sharp, salty cheese and its pickling liquid are eaten.
| Karish cheese | The basic raw material[hegab2020] |
| Sour milk, buttermilk and morta (a by-product of ghee making) | [hegab2020] |
| Green or red pepper, or paprika | [hegab2020] |
| Table salt | [hegab2020] |
| A portion of old mish | Acts as the starter culture[hegab2020] |
| Starter | a portion of old mish |
Total time across the recorded steps: 2 years
What changes: Karish cheese is the starting material
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
Mish is one of Egypt's oldest dairy foods. Karish cheese is brined, mostly in an earthenware jar, with extras that can include sour milk, buttermilk, peppers, salt and a portion of old mish that acts as the starter. It pickles with little air for more than a year, and both the sharp, salty cheese and its pickling liquid are eaten. Made in 4 steps over 2 years. The longest step, pickle under the brine, takes at least 12 months (Hegab O.W 2020). Salt is 7.6 % (Hegab O.W 2020). Lactococcus, Streptococcus, Lactobacillus, Leuconostoc and Enterococcus, lactic acid bacteria detected in all three mish samples by 16S sequencing does most of the fermenting.
| Main step | at least 12 monthsReported[hegab2020] | Pickle under the brine |
|---|---|---|
| Salt | 7.6 %Measured[hegab2020] | Ripen in warm storage |
Mish is not ripened dry like most cheeses. Karish, a soft cheese, is pickled for more than a year in a mostly earthenware container with salt and extras that can include sour milk and peppers, with old mish acting as the starter.
Market mish in one study carried enterotoxigenic Staphylococcus aureus and pathogenic E. coli, and its authors call for strict hygiene in making and handling. Another study found the highest biogenic amine levels of five Egyptian cheeses in mish, with histamine above the permitted limit.
Hazards the sources name: Enterotoxigenic Staphylococcus aureus; the 6 strains from mish samples carried the seb gene (the sed gene was found in Ras and Domiati strains); Enteropathogenic Escherichia coli O114, isolated from Mish samples.
Every number is labelled with how it is known. How this atlas is made
Hegab and colleagues call mish one of the oldest indigenous milk products in Egypt.
