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Domiati production involves pasteurizing milk briefly, then salting a portion of it before adding rennet. This method results in a high-moisture, salty cheese, distinct from feta due to its pre-rennet salting. Domiati can be enjoyed fresh or aged in brine for a few months, enhancing its pickled
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227:, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike
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and other white cheeses, salt is added directly to the milk, before
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milk, cow milk, or a mixture, it can also be made from other
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El-Baradei, G; Delacroix-Buchet, A; Ogier, JC (2007).
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235:is added. It is named after the seaport city of
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16:Soft white salty cheese made primarily in Egypt
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489:South Sudanese cuisine
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