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Cheese from Lebanon, Syria
Yoghurt, or the buttermilk left after churning it, is heated until it curdles, strained, salted and rolled into balls about 6 cm across, often coated in thyme, chilli or sumac. The balls are dried, then aged in sealed jars for about a month or two until mould grows on them, giving a sharp, crumbly cheese. Made in 6 steps over 13 months – 14 months. The longest step, store, takes up to 12 months (Dimassi O 2025). Salt is 4–6 % (Dimassi O 2025). Lactic bacteria of the yoghurt the curd is made from does most of the fermenting.
| Main step | up to 12 monthsReported[dimassi2025] | Store |
|---|---|---|
| Salt | 4–6 %Reported[dimassi2025] | Salt and roll into spiced balls |
| Yoghurt or buttermilk · In Syria, buttermilk from churning; overheating it makes the cheese crumble[addas2012][nehme2019] |
| Salt[dimassi2025] |
| Thyme (za'atar), chilli or sumac · Coating for the balls[dimassi2025] |
| Starter: the lactic bacteria of the yoghurt; moulds settle on the balls during ageing |
Total time across the recorded steps: 13 months – 14 months
What changes: Heat curdles the yoghurt or buttermilk into curds and whey
The sources read give no temperature; overheating gives a crumbly cheese. Output: curd.
Microbes at work in this step
heat sets the proteins of the soured milk
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
Shanklish starts from yoghurt or buttermilk, not fresh milk, and is set by heat and acid rather than rennet. The curd is rolled into balls, dried and aged in sealed jars until surface moulds grow, then coated in thyme or chilli.
Mould grows freely during home ageing; a Syrian survey found aflatoxins of 0.22–2.55 µg/kg and linked better hygiene and processing to safer cheese.
Hazards the sources name: Aflatoxins from mould growth, 0.22–2.55 µg/kg in 28 Syrian samples.
Every number is labelled with how it is known. How this atlas is made
Shanklish keeps milk without refrigeration; in one Syrian survey most farms turned all their milk into it.
