{"id":19325,"date":"2015-04-07T10:13:21","date_gmt":"2015-04-07T14:13:21","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=19325"},"modified":"2015-04-07T10:35:46","modified_gmt":"2015-04-07T14:35:46","slug":"an-ancient-spice-an-ancient-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/an-ancient-spice-an-ancient-cheese\/","title":{"rendered":"An Ancient Spice, An Ancient Cheese"},"content":{"rendered":"

Jibneh baida<\/i> is a salty goat cheese popular in Palestinian and other Middle Eastern cuisine, often made by nomadic Bedouin tribes living in the Arab desert. There are certain ways to enjoy the cheese, as NPR\u2019s Emily Harris discovered<\/a> after buying some of the stuff and jotting down her observations.<\/p>\n

A fresh cheese, jibneh baida is traditionally topped with spices, including myrrh, and seeds before being served alongside olives, bread, tomatoes, or just snacked on by itself. There is a particular method of preparing the cheese that results in a squeaky quality about it. (Find out more about squeaky cheeses.)<\/a> This method, which involves boiling the cheese before serving, also helps retain the cheese\u2019s high melting point. Great fresh or fried, jibneh baida can find a place at your table for any meal (or snacking) occasion, as the blog Bint Rhoda’s Kitchen<\/a> tells us in the post about this Middle Eastern staple. Want to know where to find this cheese? If you live in an urban area with a good Middle Eastern market, that might be your best bet. Or you can purchase it online, or through your local cheese shop<\/a>. Other fresh cheeses like Halloumi<\/a> or Queso Fresco are nice substitutes for jibneh baida if you can\u2019t find it.<\/p>\n

\"Once

jibneh baida<\/i>, fresh white cheese, makes a chewy, salty snack” width=”600″ height=”450″><\/a> Photo Credit: National Public Radio<\/a><\/p><\/div>\n

Want to DIY? Fresh cheeses are easy to make at home and require only a few ingredients, a bit of time, and some enthusiasm. Here\u2019s a recipe<\/a> to make traditional jibneh baida (though you might be hard-pressed to find the traditional myrrh or seeds of the St. Lucy tree unless you\u2019re in the Middle East). If you like other fresh cheeses like mozzarella, paneer, and feta, we have a great DIY feta recipe<\/a> for you, too.<\/p>\n

Photo courtesy of Bint Rhoda\u2019s Kitchen<\/i><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A staple of Middle Easter cuisine, jibneh baida is a cheese that calls for a few seeds and some myrrh\u2014yes, myrrh\u2014before enjoying.<\/p>\n","protected":false},"author":59,"featured_media":19326,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[715],"class_list":["post-19325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nAn Ancient Spice, An Ancient Cheese - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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