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Cheese from Egypt
Domiati is Egypt's white brined cheese. Unlike feta, salt goes into the warm milk before the rennet, so the curd sets in salty milk. The curd drains lightly pressed overnight, is cut into cubes and is pickled in tins of its own salty whey, eaten fresh or after about three months. Made in 5 steps over 2 months – 3 months. The longest step, pickle in its own whey, takes 2–3 months (Helal A 2023). Salt is 8 % (Helal A 2023). Enterococci, the dominant cocci (Enterococcus faecium in every sample; 5.4–8.1 log CFU/g), helped by the high salt and Lactococcus lactis subsp. lactis and Lactococcus garvieae do most of the fermenting.
| Main step | 2–3 monthsReported[helal2023][awad2010] | Pickle in its own whey |
|---|---|---|
| Temperature | 37 °CReported[helal2023] | Warm the milk and salt it |
| Salt | 8 %Reported[helal2023][elsaadany2024] | Warm the milk and salt it |
| Cow or buffalo milk · Raw in the traditional method; pasteurised or microfiltered in studies[helal2023][awad2010] | |
| 8% of the milk | Salt · Dissolved in the warm milk before renneting, in the classic 1950 method; studies use 3–5% for low-salt versions[helal2023][ayad2009] |
| Rennet[helal2023] | |
| Starter | traditionally none; the raw milk flora works in the salty curd; defined lactococcus starters have been tested |
Total time across the recorded steps: 2 months – 3 months
What changes: Salt dissolves into the warm milk before any rennet goes in
The salted milk is filtered through fine muslin.
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
Domiati is salted before it sets. Salt, often around 8%, goes into the milk before the rennet, while feta, telemea and most white brined cheeses are salted after the curd forms. The salty milk favours salt-tolerant enterococci.
A study of 87 Domiati samples found Staphylococcus aureus with enterotoxin genes in two, so the milk hygiene matters even in this salty cheese. Some market samples also exceeded the Egyptian standard for lead (ES 7136:2010).
Hazards the sources name: Staphylococcus aureus carrying enterotoxin genes (2 isolates from 87 samples).
Every number is labelled with how it is known. How this atlas is made
A classic study of Egyptian Domiati cheese by Fahmi and Sharara was published in 1950, and its method is still the reference in research. Domiati, Karish and Ras are the most popular traditional cheeses of Egypt.
