Cheese story
What is Labneh?
A thick strained yoghurt cheese served as a dip or spread.
Origin
Levant, Middle East
Milk
strained yoghurt from cow, sheep or goat
Board role
Fresh / bright
Cheese profile
Country
Middle East
Region
Levant
Milk type
strained yoghurt from cow, sheep or goat
Texture
fresh strained dairy
Rind
none
Ageing
fresh
Vegetarian
Check the rennet / producer
Milk treatment
yes
Flavour profile: tangy, creamy, yoghurt-like
Origin, protection and character
Labneh comes from Middle East, especially Levant. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh
How to serve Labneh
dips, mezze, breakfast, sauces
Good food matches
olive oil
za’atar
flatbread
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
