We went to the Hyper Panda (large grocery stores are called “hypermarkets,” which sums up their breathless consumerist zeal). I was happy to find the cheese counter, which had all sorts of European cheeses. There were the familiar bries stacked on top of each other. And camemberts, smaller but similar to brie, as if its shrunken size concentrates the flavor. One cheese was labeled: “Mimolette: VERY OLD” with it’s craggy, gray rind like a moon rock.

But the greatest find was a huge assortment of Middle Eastern cheeses. Of which the only one I was even familiar was the labneh, a sort of very thick yogurt, which can be rolled into various herbs and spices as a tastier version of cheese logs. Here are a few examples of delicious Middle Eastern cheeses:

Ackawi: semi-hard cheese made from cow’s milk, has a salty but fresh taste
Shanklish: made from sheep’s milk formed into balls and aged. Made with spices such as thyme, had a pungent odor and zesty flavor.
Jibneh Arabieh: like a less salty feta, the most fun cheese name to say!
Testouri: made from goat’s milk and shaped like an orange

I might make some attempts at making cheese here in Dubai. But I must get my cheese making gear delivered first. And I haven’t recovered from the logistical nightmares and bureaucratic maneuverings of getting the film equipment here. For now its enough to visit the mart and have Bashir the cheesemonger slip me tastes.