Jibneh is one of the signature cheeses of traditional Bedouin cuisine, a white cheese with a distinctly desert character.

Made from fresh sheep and goat milk, it is prepared through a traditional process of gentle heating and hand straining that creates a soft texture and balanced salty flavor suited to a wide range of dishes.

It can be enjoyed simply on its own or incorporated into traditional dishes such as knafeh, fatayer pastries, and fresh salads where it absorbs flavors while adding richness and delicacy.

Traditionally, jibneh was preserved in brine during seasons when fresh milk was less available. This preservation method extended the cheese’s shelf life while intensifying its flavor, transforming it into either a fresh or semi firm cheese that became an essential part of daily desert life.

The jibneh of Project Wadi Attir continues this tradition today, a delicate sheep and goat cheese carrying the flavors, heritage, and craftsmanship of the desert.