Domiati is a pickled white cheese originating from Egypt. It is made from raw or pasteurized cow’s and buffalo’s milk. Before renneting, 10-14% of salt is added to the milk, and after three or six months, the cheese is ready to be consumed as semi-ripened or well-ripened, respectively.

The flavor is affected by numerous factors – storage temperature, ripening temperature, milk acidity, and pasteurization, among others. However, most people describe the flavor as salty, while its texture is soft. Interestingly, domiati is named after Damiata, a port city in Egypt.