Cheese was also imported, and the common hard yellow cheese takes its name "Roumy" from the word for "foreign".
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Mish is a sharp and salty product made by fermenting cheese for several months in salted whey.
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The early Greek author Pherecrates talked of melted cheese, still made in Greece and called saganaki.
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Karish is an ancient type of white, soft, lactic cheese made from Laban Rayeb curd.
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