Characteristics of local cheese:

Unique taste: Local cheese is characterized by its fresh and unique taste, as it reflects the taste of fresh milk and the natural fermentation process. Soft texture: Local cheese has a soft and smooth texture, which distinguishes it from cheese that can be harder. Versatile in uses: Local cheese can be used in a variety of foods, from eating it as a snack to using it in cooking to enhance the flavor of foods.

Uses of local cheese in cooking:

Local cheese is a distinctive and delicious addition to many recipes. It is considered an excellent and versatile addition in: Cooking: Local cheese can be added to meat or chicken dishes. Whether you are planning to prepare cheesy sauces for pasta, or adding it as part of a filling for chicken or meat, this cheese gives you the opportunity to enhance your cooking experience and give your dishes a unique and delicious taste. Bakery: In the world of savory baked goods, local cheese can be used to enhance the flavor and enhance the texture of products. When added to croissants or other pastries, local cheese can achieve a unique balance of flavors. Local cheese will give a special touch to savory baked goods, which can have a positive impact on the dining experience. You can also try mixing local cheese with your favorite herbs or spices to add an extra touch of flavor and distinction. the authorities: Adding local cheese to salads enhances the dining experience with a unique touch. Local cheese can be used to enhance the flavor of salads, offering a creamy texture with a savory hint. Whether you add it to a refreshing green salad or a varied fruit salad, local cheese enriches the cooking experience with more flavor and texture. sweets: Local cheese is a delicious and delicious addition to the preparation of oriental sweets such as kunafa, kalaj, and qatayef. You can use it to add a creamy texture and unique flavor to these desserts.

Tools required for boiling cheese:

1. **Large bowl:** - To boil water and cheese. 2. **Wooden or metal spoon:** - To stir and mix the ingredients during the process. 3. **Salt:** - It is used to give cheese a salty flavour. 4. **Mastic:** - Used to soften cheese and make it absorb salt and flavors better. 5. **The milkmaid:** - It is added to give the cheese a special and distinctive flavour. 6. **Nigella sativa:** - It is used to improve taste and smell. 7. **Deep glass jars:** - It is best used to store cheese, to ensure the best storage conditions and maintain quality. 8. **Plate or tray:** - To put the cheese in it after preparation. 9. **Clean cloth:** - To cover the cheese during storage and maintain its freshness.

How to boil cheese:

1. **Cutting cheese:** - Cut the cheese discs to the desired size. 2. **Salting the cheese:** - Sprinkle salt on the cheese from all sides until it is well covered. 3. **Cheese arrangement:** - Arrange the cheese pieces on top of each other, allowing moisture to permeate them, and cover them with a piece of gauze. 4. **Storage of cheese:** - The cheese is left for three days in a place away from moisture. 5. **Preparing the mahaleb and mastic:** - The mahlab and mastic are ground, placed in pieces of cloth, and wrapped in a small way. 6. **Boiling:** Place the mahlab and mastic in boiling water and add salt. - Add the cheese to the boiling water and leave it to boil for about twenty minutes, until the cheese pieces become soft. 7. **Filter and cool the cheese:** - Remove the cheese pieces and spread them on a surface sprinkled with black seed until the water drains or dries. 8. **Storing cheese:** The cheese is placed in deep glass containers so that there are no spaces between the pieces. Pour boiling water over the cheese in the jars, close them tightly and place them in a place away from moisture and sunlight. 9. **Preparing the cheese:** - After a period of time, the cheese develops a rich taste and firm texture.