Serdale Cheese from Lebanon – A Taste of Tradition

Serdale is a cherished traditional Lebanese cheese, a true gem of Levantine dairy craftsmanship. This artisanal cheese is known for its firm yet supple texture and its distinct, tangy-salty flavor profile. It is traditionally made from a blend of goat’s and sheep’s milk, reflecting the pastoral heritage of the Lebanese mountains.

Distinctive Features

Serdale cheese typically presents as a medium-sized wheel, often weighing between 1 to 2 kilograms. Its rind is natural, thin, and possesses a slightly wrinkled, off-white to pale yellow hue. The interior paste is semi-hard, ivory in color, and may contain a few small, irregular eyes.

The texture is notably firm yet pliable, allowing for clean slices. It has a moderate humidity level, making it neither too dry nor overly moist. Its most defining characteristic is its pronounced salty and tangy flavor, a direct result of its brining process.

Cheese Varieties

The primary variety of Serdale is the traditional version made from raw goat’s and sheep’s milk. This cheese is often aged for several months in a cool, humid environment. Some producers also create a younger, fresher version that is consumed after only a few weeks of aging.

Local adaptations might include variations in the milk ratio, with some cheeses using a higher proportion of sheep’s milk for a richer fat content. In certain mountainous regions, producers might smoke the cheese lightly over aromatic wood, adding a subtle smoky note to the classic profile.

History and Traditions

Serdale cheese originates from the rural highlands and mountain villages of Lebanon. Its production is deeply tied to the pastoral traditions of local shepherds and farmers. For generations, families have produced this cheese as a way to preserve the abundant milk from their flocks during the spring and summer months.

The region is also famous for its olive oil, wines, and other dairy products like Labneh and Ackawi cheese. Making Serdale was a communal activity, often involving the entire village. The cheese is a staple on the Lebanese breakfast table, served alongside olives, tomatoes, and fresh bread.

Production Process

The production of Serdale begins with fresh, raw milk from goats and sheep. The milk is gently warmed and then coagulated using natural rennet. The resulting curds are cut, drained, and pressed into molds to form the characteristic wheel shape.

The pressed cheese is then dry-salted or submerged in a brine solution for several days. This brining step is crucial for developing its signature salty flavor and for preservation. Finally, the cheese is aged in a cool, humid cave or cellar for a period ranging from one to six months.

Wine or Beverage Pairings

A crisp, dry white wine from Lebanon’s Bekaa Valley, such as a Sauvignon Blanc or a local Obeidy, complements the saltiness of Serdale beautifully. The wine’s acidity cuts through the cheese’s richness. A light-bodied red wine, like a Cinsault, can also be a good match if served slightly chilled.

For non-alcoholic pairings, a glass of Ayran, a salted yogurt drink, mirrors the cheese’s dairy origins. Arak, the traditional Levantine anise-flavored spirit, is a classic regional pairing. When diluted with water and ice, its licorice notes provide a refreshing contrast to the salty, tangy cheese.

Suitable Fruit and Vegetables

Fresh, juicy tomatoes and crisp cucumbers are classic accompaniments for Serdale cheese. Their high water content and mild sweetness balance the cheese’s saltiness perfectly. Sliced bell peppers and radishes add a pleasant crunch and slight peppery note.

For fruits, watermelon and cantaloupe offer a sweet and hydrating contrast. Figs and dates, both fresh and dried, provide a rich, caramel-like sweetness that pairs exquisitely with the tangy cheese. Olives, a staple of the region, are a natural and essential partner.

Suitable Meat and Fish dishes

Serdale cheese is delicious crumbled over grilled lamb chops or kebabs. Its saltiness enhances the savory flavor of the meat. It can also be melted into a sauce for baked chicken or rabbit dishes, adding a rich, tangy depth.

While less common with fish, it can be paired with grilled firm-fleshed fish like sea bass. A small amount grated over the fish just before serving adds a salty, umami kick. It is a key ingredient in Sfiha, a Levantine meat pie, where it is mixed with minced lamb.

Presentation

Remove Serdale cheese from the refrigerator at least one hour before serving. This allows it to come to room temperature, around 18-20°C, which fully releases its complex aromas and softens its texture. Present it on a simple wooden board or a slate plate to highlight its rustic character.

Arrange large wedges or thick slices on the plate. Include a separate cheese knife for guests to cut their own portions. Provide small forks for serving. Accompany the cheese with its suggested pairings like olives, fresh bread, and fruits arranged neatly around it.

Recipe Ideas

Serdale and Za’atar Manakish

Manakish is a quintessential Levantine flatbread, often enjoyed for breakfast or as a snack. Adding crumbled Serdale cheese introduces a wonderful salty and tangy element that complements the earthy za’atar spice blend perfectly. This recipe is simple to make and brings the authentic flavors of a Lebanese bakery into your home.

The dough is a basic yeast dough, similar to pizza dough. The key is to bake it at a high temperature to get a slightly crispy exterior and a soft, chewy interior. The melted Serdale cheese becomes wonderfully gooey and aromatic. Serve it warm straight from the oven for the best experience.

• 500g all-purpose flour
• 7g dry yeast
• 1 tsp sugar
• 300ml warm water
• 2 tbsp olive oil
• 1 tsp salt
• 150g Serdale cheese, crumbled
• 4 tbsp za’atar spice mix
• 3 tbsp extra virgin olive oil (for brushing)

1. Activate the yeast by dissolving it with the sugar in the warm water. Let it sit for 10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil.
3. Knead for 8-10 minutes to form a smooth, elastic dough. Place in an oiled bowl, cover, and let rise for 1 hour.
4. Preheat oven to 220°C. Punch down the dough and divide into 4 equal balls.
5. Roll each ball out into a round circle about 1cm thick.
6. Place on a baking sheet. Mix the za’atar with 3 tbsp olive oil to form a paste. Spread this paste over each dough round.
7. Sprinkle the crumbled Serdale cheese evenly over the za’atar.
8. Bake for 10-12 minutes until the edges are golden and the cheese is melted. Serve immediately.

Baked Serdale with Honey and Thyme

This dish showcases the versatility of Serdale cheese in a simple yet elegant appetizer or dessert course. Baking the cheese slightly softens it and enhances its creamy texture. The combination of warm, salty cheese with sweet, floral honey and aromatic thyme is a classic and irresistible contrast.

It is an incredibly quick dish to prepare, taking only minutes to assemble and bake. Use a high-quality, raw honey for the best flavor. This recipe is perfect for entertaining, as it looks impressive but requires minimal effort. Serve it with crusty bread or crackers for dipping and spreading.

• 200g wedge of Serdale cheese (about 2cm thick)
• 2 tbsp high-quality honey
• 1 tsp fresh thyme leaves
• 1 tbsp pine nuts
• Freshly cracked black pepper
• Extra virgin olive oil for drizzling
• Bread or crackers for serving

1. Preheat your oven to 180°C.
2. Place the wedge of Serdale cheese in a small, oven-proof dish or skillet.
3. Drizzle a little olive oil over the cheese.
4. Bake for 8-10 minutes, just until the cheese is soft and starting to melt at the edges.
5. Remove from the oven. Immediately drizzle the honey over the warm cheese.
6. Sprinkle with the fresh thyme leaves and pine nuts.
7. Finish with a grind of black pepper.
8. Serve immediately in the warm dish with bread or crackers on the side.

Similar Cheeses and Alternatives

Halloumi from Cyprus is a notable alternative to Serdale due to its similar firm texture and excellent grilling properties. Both are brined cheeses, though Halloumi often includes mint and has a less tangy, more straightforward salty flavor. Ackawi, another Lebanese cheese, is much milder and softer, often used as a table cheese or in pastries. Feta cheese, while also a brined cheese, is much softer, crumblier, and has a more acidic tang compared to the firm and pliable Serdale. For a French alternative, try a young Tomme de Savoie, which shares a semi-firm texture and mild, milky, slightly tangy notes, though it lacks the intense salinity of Serdale.

Serdale cheese: Questions and answers