Mish Cheese

Mish cheese is a traditional fermented cheese from Egypt, known for its bold, tangy, and pungent flavor. It’s deeply rooted in rural Egyptian cuisine and often made at home or in small village dairies. Let’s dive into its details!

🧀 What is Mish cheese?

• Type: A fermented soft cheese, usually made by aging Karish cheese (or sometimes Domiati cheese) in a spiced brine.
• Taste: Strong, salty, and sharp, with a complex umami depth due to fermentation.
• Texture: Soft to crumbly, often with a spreadable consistency as it matures.

🌿 How is it made?

Ingredients:

• Karish cheese or any low-fat white cheese
• Brine solution: Made with water, salt, and a mix of spices
• Fermenting agents: Sometimes old mish or fermented whey is added to kickstart the process
• Spices: Red chili, fenugreek, and nigella seeds are commonly used

Process:

1. Prepare the brine: Dissolve salt in water, and add spices like chilies, nigella seeds, and sometimes garlic.
2. Add the cheese: Karish cheese is cut into cubes and submerged in the brine.
3. Ferment: The mixture is left in a sealed clay jar (known as a “mish jar”) or glass container for several months — traditionally 6 months to a year — stored at room temperature or in a cool, dark place.
4. Maturation: As time passes, the cheese softens, absorbing the spices and developing its signature strong, piquant flavor.

🍽️ Culinary uses:

• With bread: Spread on flatbread or served with feteer meshaltet.
• As a dip: Mixed with olive oil and herbs.
• In salads: Crumbled over fresh vegetables for a salty, spicy kick.
• Breakfast or mezze platter: Often paired with onions, tomatoes, and cucumbers.

⚖️ Nutritional value:

Mish is protein-rich but also high in salt due to the brining process. It contains:

• Protein: Supports muscle health.
• Calcium: Strengthens bones.
• Probiotics: Thanks to fermentation, it can aid digestion.

⚠️ Tip: If you’re watching your sodium intake, consume it in moderation!