Arabian Peninsula · Saudi Arabia
Jibneh Arabieh.
A pristine white cheese that melts on your tongue with the clean, milky sweetness of fresh sheep's milk, followed by a gentle brine salinity that lingers without overwhelming. Its semi-firm crumb yields easily to the bite, releasing a subtly tangy finish that feels more like the memory of yogurt than cheese—perfect for those who find feta too assertive.
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The story
How it's made.
Why it tastes that way.
Jibneh Arabieh (Arabic cheese) is a generic term for the white fresh or brined cheese eaten throughout the Arabian Peninsula.
Similar to Greek feta in appearance but milder, it has been made by nomadic and semi-nomadic herders in the region for millennia. It is used in the Arabic breakfast spread and in cooking throughout the Gulf states.
Production · spec
- Milk
- Sheep · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 0–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Jibneh Arabieh'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 Jibneh.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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