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Cheese from Lebanon and the wider Levant
Jibne baladi ("local cheese") is the plain fresh white cheese of Lebanon, a rennet curd that is drained and shaped in moulds. It is set by enzyme rather than by bacteria and is not ripened, so it sits at the edge of fermentation. The same curd, pressed, becomes Akkawi. Made in 4 steps over 55 min. The longest step, heat-treat the milk, takes 30 min (Hassan HF 2021) and runs at 63 °C (Hassan HF 2021).
| Main step | 30 minReported[hassan2021] | Heat-treat the milk |
|---|---|---|
| Temperature | 63 °CReported[hassan2021] | Heat-treat the milk |
| Cow milk · In the study, pasteurised; half of one batch was skimmed and mixed back with full-fat milk, as local dairies do[hassan2021] |
| Microbial rennet[hassan2021] |
| Starter: none; rennet alone sets the milk |
Total time across the recorded steps: 55 min
What changes: The milk is held hot to pasteurise it, then cooled for renneting
Microbes at work in this step
Not documented for this step.
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
Baladi is the first stage of a Lebanese chain of cheeses. In the study, the same rennet curd was shaped as Baladi, pressed to give Akkawi, then boiled and brined to give Halloum. Baladi itself is neither pressed, boiled nor ripened.
Baladi is a fresh, unripened cheese with no acid or salt barrier of its own. Lebanese studies found Listeria monocytogenes in 26.67% of baladi cheese samples from the Bekaa Valley and the highest staphylococcal contamination of the dairy foods tested, so the heat treatment of the milk is the main safeguard.
Hazards the sources name: Listeria monocytogenes, found in 26.67% of 45 baladi cheese samples from the Bekaa Valley; Staphylococcus aureus; baladi cheese had the highest staphylococcal contamination of three Lebanese dairy foods tested.
Every number is labelled with how it is known. How this atlas is made
