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Baladi

  • Made from unpasteurized cow's, goat's and sheep's milk

  • Country of origin: Lebanon and Middle East

  • Type: fresh soft, artisan

  • Fat content: 22%

  • Texture: creamy, dense and smooth

  • Rind: rindless

  • Colour: white

  • Flavour: buttery, mild, salty, sweet

  • Aroma: fresh

  • Vegetarian: no

  • Synonyms: Jibneh Khadra, Jibnah Baladi, Baladieh, Jibneh Baladi

Baladi is a soft, white cheese that originated in the Middle East and is popular in Lebanon. It is known as Jibneh Baladi (Baladieh) or Jibneh Khadra in Arabic. In a local language, Baladi means local cheese made from a flock of 'baladi' goats. Alternatively, it is also called the 'cheese of the mountains' because it is made in high mountains all over Lebanon by the local shepherds. A homemade version of this cheese is creamier and fresh.

Since Baladi is made from an unpasteurised mixture of goat, cow and sheep's milk, it has to be consumed within three days. The cheese appears similar to Akawie but has a more dense texture. It is a soft unripened cheese with a sweet and slightly salty flavour. This artisan cheese can be eaten with local bread or served with a drizzle of olive oil and fresh herbs.

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