Baku Kitchen! An independent reference of traditional food

Cheese & Dairy

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  • Lighvan cheese

    Brined sheep cheese pitted with small holes, sharp and crumbly. A cheese & dairy recipe from Iran.

  • Livanjski sir

    Hard, salty cheese from Livno, matured in its own rind. A cheese & dairy recipe from Bosnia and Herzegovina.

  • Liptauer

    Paprika-curd cheese spread for bread at Heurigen taverns. Ready in 20 minutes prep and none cooking. Serves 6 as a…

  • Mabisi

    Spontaneously soured milk, thick and tangy, eaten with nshima. A cheese & dairy recipe from Zambia.

  • Mafi

    Thick soured milk poured over papa or drunk cold from a cup. A cheese & dairy recipe from Lesotho.

  • Madila

    Thick soured milk, drunk alone or with bogobe. A cheese & dairy recipe from Botswana.

  • Manchego

    Firm sheep cheese from La Mancha with a woven, herringbone rind. A cheese & dairy recipe from Spain.

  • Mantequilla crema

    Thick soured cream, saltier and tangier than butter, spread inside baleadas. A cheese & dairy recipe from Honduras.

  • Mast-e chekide

    Yoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls. A cheese & dairy recipe from Iran.

  • Matsoni

    Tart set yoghurt eaten plain, with honey, or thinned into a drink. A cheese & dairy recipe from Georgia.