# Difference Between Baramily, Istanbully, and Domiati Cheese > All three are **salted Egyptian white cheeses from the same family**, and the main difference is in **salt and storage time**: Domiati is the softest and lowest in salt and is usually eaten fresh, Istanbully is saltier and firmer and its most famous version comes **with hot green peppers**, and Baramily is **the oldest and sharpest** because it is aged for months in a brine solution. **5 min read** Domiati, Istanbully, Baramily — all three are white and salty and sliced for the same breakfast, so it's natural to confuse them. But the difference between them is like the difference between fluid milk and yogurt: **the same origin, with different stages of salt and storage**. And what determines which one you buy is what you will use it for. ## The origin is the same: cheese is salted before it is curdled Egyptian white cheese has a distinct process from Greek Feta: **salt is put into the milk itself before the rennet**, not on the cheese after it is made. The milk (buffalo, cow, or mixed) is heated and salted, rennet is added, and the curd is strained into molds. And this amount of salt is what differentiates the types: fresh Domiati has its milk salted with about **5–6%**, and the types made to be stored reach **8–12%** salt, because salt here is the primary preservative. ## Domiati: The fresh and soft one Its name comes from Damietta, and it is the original. **The softest and moistest of the three and lowest in salt**, its flavor is smooth and milky, and it is cut into soft slices and mashed easily with a fork. It is usually eaten fresh, or stored in its salted water in the fridge. Because it is moist and lower in salt, it is the first one to spoil if left out of its water. ## Istanbully: The saltier one with peppers Despite the name, **Istanbully is an Egyptian cheese, not Turkish** — the name is just famous. Its salt is higher than Domiati because it is made to be stored, its texture is firmer and crumbles, and its flavor is sharper. Its most famous version is **with pieces of hot green peppers**, and there is a plain version, and an "old Istanbully" which is stronger. The peppers pickle inside the cheese over time, so their heat enters the whole cheese. ## Baramily: The aged one The name means "barrel cheese," because it is aged for months in a **brine solution inside barrels or tins**. This aging makes it **the saltiest and sharpest of the three**, with a light acidity, and its texture is firm and dense, cut into cubes that do not mash. It is sold plain or with peppers. ## Texture in cooking: None of them stretch The high salt and this curdling method make Egyptian white cheeses **soften in the oven without melting and stretching** like mozzarella. This is an advantage in fillings: the cheese stays in place and doesn't release a lot of water. Domiati softens more, and Baramily stays almost holding its shape. And if you put white cheese on top of a tray or pie, crumble it into small pieces and put it in the last 10 minutes — this way it heats and softens without drying out and making the top too salty. ## What is the difference between them and Feta? Original Greek Feta is made from sheep's milk (with some goat's milk allowed), and **is salted after curdling** and aged in a brine solution, and its taste is more acidic. Egyptian white cheese is from buffalo or cow's milk and **is salted before curdling**. That's why Domiati is smoother and closer to the taste of milk, and Feta is more acidic and crumbly — and Baramily is the closest one among them to Feta in texture and sharpness. ## Calories and salt per 100 grams Full-fat types are around **250–300 calories**, 13–17 grams of protein, 18–24 grams of fat, and the difference between them in calories is simple. The real difference is in **salt**: it increases from Domiati to Istanbully to Baramily. If you are watching your salt, Domiati is the choice, or soak the aged one before eating. Comparison PointDomiatiIstanbullyBaramily SaltMildestHighHighest TextureSoft and moistFirmer and crumblesFirm and dense FlavorMild milkySharp and usually spicy with peppersSharpest with acidity StorageFresh or in its waterLongerMonths in brine solution Best UseBreakfast and cheese with tomatoesSandwiches and spicy fillingsSalads and fillings after reducing salt ## How to reduce the salt of aged cheese Cut the cheese into cubes and soak them in **cold water or milk for 30–60 minutes**, and Baramily might need 2 hours with changing the water once. The salt comes out into the liquid gradually, and the milk gives it tenderness too. But the cheese that has been soaked **lost part of the salt that preserves it**, so use it the same day or within two days in the fridge. ## How to choose a good white cheese - **Smell:** Milky and clean, even if sharp in the aged one. Smell of mold or ammonia = do not buy it. - **Water:** Clear or slightly cloudy, not sticky and without a slimy layer. - **Color:** Uniform white. Yellow or pink spots or a sticky surface are a sign that it has gone bad. - **Label:** There is white cheese on the market made **with vegetable fats** instead of milk fat. This is written in the ingredients, and it is a different product from cheese made from full-fat milk. ## Storage Any white cheese should be stored **in its salted water** in a closed container in the fridge, and not touched with a wet hand or spoon. Do not put it in plain water for a long time — the salt comes out of it and it spoils faster. Fresh Domiati lasts for days to two weeks, and the aged one in its solution lasts much longer. ## Price As a general rule, the longer the cheese sits, the higher its price, because storage takes time and makes it lose part of its weight. So fresh Domiati is usually the cheapest, and old Istanbully and Baramily are more expensive. ## Which one for which dish - **Breakfast with tomatoes and oil:** Domiati, or Istanbully if you like spicy flavor. - **Mashed cheese with tomatoes:** Domiati, because it mashes smoothly. - **Sambusa and pastry filling:** Istanbully or Baramily after reducing its salt, with an egg and parsley — its flavor is strong so a smaller amount is enough, and it doesn't leave water to wet the dough. - **Salad:** Baramily or Istanbully cubes, because they stay firm — just like Feta goes into Greek salad. - **Eggs with cheese:** Domiati, and add salt to the eggs carefully. - **Feteer Meshaltet:** A piece of Baramily or old Istanbully next to molasses — salt and sweet together is one of the most famous breakfast dishes in the countryside. ## Conclusion **Domiati** is for daily eating, tenderness, and lowest salt, **Istanbully** is for a sharper and spicy flavor, and **Baramily** is when you need a strong, firm aged cheese in salads or fillings. And if the salt is too high for you, soaking in milk solves the problem. ## FAQ ### Is Istanbully cheese Turkish? No, Istanbully is an Egyptian cheese made from buffalo or cow's milk, and the name is just famous. It is from the Domiati family but higher in salt, and its most famous version comes with hot green peppers. ### Why is it called Baramily cheese? Because it is aged for months in a brine solution inside barrels or tins. This aging makes it saltier, sharper, and more firm than Domiati and Istanbully. ### How do I reduce the salt of Baramily cheese? Cut it into cubes and soak it in cold water or milk for one to two hours with changing the water once. After soaking, use it within a day or two because it lost part of the salt that preserves it. ### Does white cheese melt in pizza? None of them stretch like mozzarella; they just soften and brown. For stretching, use mozzarella, and sprinkle some Domiati or Istanbully on top for flavor. ### How do I store Domiati cheese? In its salted water in a closed container in the fridge, without touching it with a wet hand or spoon. Fresh lasts for days to two weeks, and do not put it in plain water for a long time. --- Source: https://hanakoleah.com/en/article/difference-between-baramily-istanbully-and-domiati-cheese Edited by: Marwa Mohamed Last updated: 2026-10-30