Nationwide · Ethiopia
Ayib.
Ayib is a whisper of a cheese—delicate curds suspended in a subtle tang that feels like tasting milk at the moment it decides to become something more. Its texture is tender and slightly granular, dissolving into a clean, lactic creaminess that cools the heat of Ethiopian spices rather than competing with them.
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The story
How it's made.
Why it tastes that way.
Ayib is Ethiopia's traditional fresh cheese, made by fermenting milk and draining the curds.
It has been produced in the Ethiopian highlands for centuries, often served with injera and spiced dishes to cool the palate. It is similar in texture to cottage cheese or ricotta and is widely consumed across Ethiopia.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Fresh
- Rind
- rindless
- Age
- 0 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Ayib's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Ayib.
25 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Ayib are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.