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Baladi

Baladi
Credit: @PaneerSahab
  • Made from unpasteurized cow's, goat's and sheep's milk

  • Country of origin: Lebanon

  • Type: fresh soft, artisan

  • Fat content: 22%

  • Texture: creamy, dense and smooth

  • Rind: rindless

  • Colour: white

  • Flavour: buttery, mild, salty, sweet

  • Aroma: fresh

  • Vegetarian: no

  • Producers: La Fromagerie Polyethnique Inc

  • Synonyms: Jibneh Khadra, Jibnah Baladi

Baladi is a soft, white cheese originated in the Middle East and produced by La Fromagerie Polyethnique Inc in Lebanon. It is known Jibneh Khadra or Jibnah Baladi in Arabic. In local language, Baladi means local cheese made from a flock of ‘baladi ‘goats. Alternatively, it is also called 'cheese of the mountains' because it is made in high mountains all over Lebanon by the local shepherds.

Since Baladi is made from unpasteurised mixture of goat, cow and sheep's milk, it has to be consumed within three days. The cheese appears similar to Akawie, but it has more dense texture. It is a soft unripened cheese with a sweet and slightly salty flavour. This artisan cheese can be eaten with local bread or served with a drizzle of olive oil and fresh herbs.

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