Domiati
Egypt's soft white brined cheese, unusual for having salt added to the milk before it sets.
Also: دمياطي, gibna domiati, Damietta cheese
Domiati, named after the port of Damietta on the Nile delta, is the most widely eaten cheese in Egypt. It is soft, white and salty, made from buffalo or cow milk, or a mix, and kept in its own salted whey or brine for weeks or months. Its odd step is that salt, a great deal of it, is dissolved in the milk before rennet is added, which slows bacteria in a hot climate and gives a smooth, moist curd. Young domiati is mild and creamy; aged in tins it becomes sharper. It is eaten at breakfast with bread, tomatoes and cucumber, mashed with oil and pepper, and used in pastries and the cheese pies called fiteer.