Baladi has the same size and shape of Syrian cheese with markings from the draining basket or hoop which leaves a design pattern on its outer surface. It is slightly higher in fat than Syrian and its texture is softer, creamier and less chewy.
Baladi means local cheese made from a flock of baladi goats. Its meaning also indicate "village" or "country" cheese. It is also called the 'cheese of the mountains' since it is made in the high mountains by the local shepherds in Lebanon.
Baladi is a fresh, traditionally unpasteurized, and uncultured cheese made with a mixture of goat, cow and sheep's milk. The diverse microflora, high moisture, uncultured, and unpasteurized nature tends limit the shelf life to 3 days.
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