Levant (widespread) · Lebanon
Labneh.
Labneh is tangy creaminess captured in a spoon—silky and yogurt-soft with a subtle lactic bite that lingers gently on your palate. Rolled in olive oil and herbs, it releases the fragrance of thyme and sumac with each bite, tasting at once mild and alive, preserved yet fresh.
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The story
How it's made.
Why it tastes that way.
Labneh is a strained yogurt cheese consumed throughout the Middle East, Mediterranean, and Central Asia. It has been made for millennia, serving as a preserved food in regions where refrigeration was unavailable.
The firmer balls rolled in olive oil and dried herbs can last for months. It is central to Levantine breakfast tables.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Fresh
- Rind
- rindless
- Age
- 0–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Labneh'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 Labneh.
26 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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