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Cheese from Lebanon
Yoghurt is heated until it curdles, strained, salted and rolled into balls, which are coated in thyme, chilli or sumac. The balls are dried, then aged for several weeks to months, about 30 days in a dark sealed container in one account, until mould grows on them, giving a pungent, crumbly cheese.
| Yoghurt | Heated to coagulate its proteins, then strained[dimassi2025][nehme2019] |
| Salt | [dimassi2025] |
| Thyme (za'atar), chilli or sumac | Coating for the balls[dimassi2025] |
| Starter | the base is yoghurt, itself a fermented milk; surface mould grows on the balls during ageing, and the spice coating is said to promote it |
Total time across the recorded steps: 12 months – 13 months
What changes: Heat curdles the yoghurt into curds and whey
Output: curd.
Microbes at work in this step
heat sets the proteins of the soured milk
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
Yoghurt is heated until it curdles, strained, salted and rolled into balls, which are coated in thyme, chilli or sumac. The balls are dried, then aged for several weeks to months, about 30 days in a dark sealed container in one account, until mould grows on them, giving a pungent, crumbly cheese. Made in 6 steps over 12 months – 13 months. The longest step, store, takes up to 12 months (Dimassi O 2025). Salt is 4–6 % (Dimassi O 2025). Lactiplantibacillus plantarum and Companilactobacillus alimentarius do most of the fermenting.
| Main step | up to 12 monthsReported[dimassi2025] | Store |
|---|---|---|
| Salt | 4–6 %Reported[dimassi2025] | Salt and roll into spiced balls |
Shanklish starts from yoghurt, not fresh milk, and is set by heat and acid rather than rennet. The curd is rolled into balls, coated in thyme or chilli, dried and aged until surface moulds grow.
Dimassi et al. (2025) say shanklish is aged in open environments without microbial control, which favours contamination by spoilage organisms or pathogens. In a Syrian study of samples from the coast, collected in 2009 and 2010, every sample was above the Syrian standard's E. coli limit and the total bacterial count was high, while Staphylococcus aureus was absent. Dimassi et al. say properly ripened shanklish keeps several months to a year, cool or in oil-sealed jars, and give a pH close to 4.1 for it, but the Syrian study reports pH 6.14, and no source we read tests botulism in shanklish under oil. CDC names garlic in oil as a botulism source and says to refrigerate homemade oils made with garlic or herbs and throw them away after 4 days. That advice is not about this cheese; with no test to go on, keep oil-sealed jars cold as a precaution.
Hazards the sources name: Escherichia coli, above the Syrian standard's limit in every one of the shanklish samples from the Syrian coast (2009–2010); total bacterial count 4.7 × 10^7 per g.
Every number is labelled with how it is known. How this atlas is made
Dimassi et al. (2025) describe cave-aged shanklish from the village of Rahbeh in North Lebanon, traditionally made in summer and eaten in winter as a way of preserving milk, and say it has been identified as a potential candidate for PGI recognition.
