Mish ( ) is a traditional
Egyptian cheese
Egyptian cheese ( ' ) has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages, the city of Damiet ...
that is made by
fermenting
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced ...
salty cheese for several months or years.
Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh
Hor-Aha
Hor-Aha (or Aha or Horus Aha; ) is considered the second pharaoh of the First Dynasty of Egypt by some Egyptology, Egyptologists, while others consider him the first one and corresponding to Menes. He lived around the 31st century BC and is thoug ...
at
Saqqara
Saqqara ( : saqqāra ), also spelled Sakkara or Saccara in English , is an Egyptian village in the markaz (county) of Badrashin in the Giza Governorate, that contains ancient burial grounds of Egyptian royalty, serving as the necropolis for ...
, from 3200 BC.
It is generally prepared at home, although some is sold in local markets.
When ripe it is a yellowish-brown color, and tastes sharp, salty and pungent.
Products similar to mish are made commercially from different types of Egyptian cheese such as ''
Domiati
Domiati cheese (), also referred to as "white cheese" (, ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be mad ...
'' or ''
Ras'', with different aging times.
Preparation
Mish is usually made at home from
Areesh cheese
Areesh cheese ( ') is a traditional Egyptian dairy product similar to cottage cheese, characterized by its soft, white, and crumbly texture. It is commonly made from skimmed buffalo or cow's milk and holds a significant place in Egyptian cuisine. ...
. The cheese is drained, rinsed and layered with salt in an earthenware jar. The jar is then filled with a pickling solution of buttermilk, sour skim milk, whey, red and
green peppers. Some old mish is added to start the fermentation. The sealed container is then left for a year or more at ambient temperature. The container may be opened so that some can be removed for consumption, and fresh cheese and other ingredients added, so there is no particular limit to the age of mish.
In popular culture
The phrase, "it's everywhere, like mish" means that something is common.
Tiny worms often breed in the mish, but are not dangerous.
The saying "the worms of the mish arise from it" means it is a problem that cannot be solved, but is not worth worrying about.
See also
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Chancliche
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List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
Citations
Sources
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{{Cheese
Egyptian cheeses