Nationwide · Sudan
Gibna Bayda.
Gibna Bayda is Sudan's everyday cheese—a pristine white block that tastes like the milk itself, with a whisper of salt and gentle tang cutting through its creamy softness. It's unassuming and clean on the palate, with a semi-soft crumb that yields easily, releasing notes of fresh dairy and a subtle mineral edge that speaks to centuries of Nile Valley pastoral traditions.
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The story
How it's made.
Why it tastes that way.
Gibna Bayda (white cheese) is Sudan's most commonly consumed cheese, a simple fresh white cheese made throughout the country.
It is similar to Middle Eastern white cheeses and is central to the Sudanese diet, particularly in urban areas. Like many East African fresh cheeses, it reflects the ancient pastoral dairy traditions of the Nile Valley and Sahel.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Fresh
- Rind
- rindless
- Age
- 0–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Gibna Bayda'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 Gibna.
29 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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