A dish topped with Baladi cheese

Baladi cheese (Arabic: جبنة بلدية or جبنة بلدي, jibnah baladī) is a soft, white cheese originating in the Middle East.[1] It has a mild yet rich flavor.[2]


Baladi has the same size and shape as Syrian cheese with markings from the draining basket or hoop which leave a design patterned on its outer surface. It is slightly higher in fat than Syrian and its texture is softer, creamier and less chewy.[3]


Baladi is made using milk from baladi goats.[1] The word baladi means "village" or "country".[3] Baladi is also called the "cheese of the mountains" since it is made among high mountains by shepherds in Lebanon.[1]


Baladi is a fresh, traditionally unpasteurized, and uncultured cheese made with a mixture of goat, cow and sheep's milk. The diverse microflora, high moisture, uncultured, and unpasteurized nature tends to limit the shelf life to 3 days.[1]

See also


  1. ^ a b c d "Baladi". Worldnews, Inc. Retrieved 10 February 2015.
  2. ^ "Baladi Cheese Phoenicia.com". Archived from the original on January 31, 2013. Retrieved August 19, 2012.
  3. ^ a b Burum, Linda (28 January 1993). "Markets: Pulling Strings: Cheese From the East". Los Angeles Times. Archived from the original on 2 April 2015. Retrieved 4 May 2015.