domiati

alternative Domiati

1. uncountablea soft white salty cheese made primarily in Egypt

   Then, during the curing, domiati is pickled in salt whey or salt milk brine for four to eight months.

   1982, L. Patrick Coyle, “Domiati”, in The World Encyclopedia of Food, New York, N.Y.: Facts On File, Inc., →ISBN, page 234, column 1

   1 more example

   Domiati cheese tastes salty and has been described as being chewy in a way that is almost squeaky on the teeth.

   2016 October 25, The Oxford Companion to Cheese, Oxford University Press, →ISBN, page 233