Egyptian Mish Cheese

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EGYPTIAN MISH CHEESE

Prep time

4 Hour

Inactive time

8760 Hour

Total time

8764 Hour

Mish cheese is one of Egypt’s oldest and most distinctive foods, a salty, fermented cheese that captures the bold, rustic flavors of traditional Egyptian cuisine. Made by aging cheese in a rich, spiced brine for years, Mish develops a deep, salty taste that’s both intense and addictive. Often enjoyed with fresh pita bread and sweet fruits like watermelon, this ancient delicacy is a true taste of Egyptian heritage.

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Ingredients

For the Base:

• 1 gallon whole milk
• homemade morta (salty milk solids)
• sea salt
• optional but traditional: a small amount of old base (khamira)

For the Cheese:

• arish cheese, block form
• domiati cheese, block form
• optional: feta cheese, block form

For Serving:

• 1 tomato
• 1 jalapeño
• olive oil
• fresh pita bread
• watermelon

Instructions

Ferment the Milk:

1. Pour whole milk into a large bowl.
2. Cover the bowl with plastic wrap.
3. Leave the milk at room temperature for a few days to ferment naturally.
4. Allow a yogurt-like substance to form while a yellowish liquid separates.
5. Save the thick fermented portion and discard the yellow liquid.
6. Reserve the fermented milk base for the mish mixture.

Prepare the Base:

1. Add homemade morta to the fermented yogurt.
2. Mix the morta thoroughly with the fermented yogurt until a light brown paste forms.
3. Adjust the salt to taste, making sure the mixture is extremely salty for preservation.
4. Add a small amount of old mish base, known as khamira, for a more authentic aged flavor.
5. Stir the mixture well until fully combined.

Add the Cheese:

1. Use arish cheese, domiati cheese, or block-style feta cheese.
2. Avoid using crumbled cheese, as it will dissolve too quickly.
3. Cut the cheese into blocks no smaller than a golf ball.
4. Place the cheese blocks into a large mason jar.
5. Pour the mish base over the cheese blocks.
6. Shake the jar gently to help the base seep between the cheese pieces and fill all gaps.
7. Clean any splash marks or residue from the sides and top of the jar.
8. Seal the jar tightly once filled.

Ferment and Store:

1. Store the sealed jar in a cool, dark place.
2. Allow the mish to ferment for one full year.
3. Let the flavors deepen and develop over time.

Serve:

1. Mash the mish cheese with a fork until crumbly.
2. Add finely diced tomatoes and jalapeños.
3. Drizzle the mixture with olive oil.
4. Serve the mish with fresh pita bread.
5. Pair the mish with watermelon or another sweet fruit to balance the salty flavor.

Egyptian

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