Discovering Chanklich: A Journey into the World of Lebanese Cheese

A recent workshop brought an unexpected surprise when a participant from Lebanon introduced me to a unique cheese called Chanklich. This cheese, lesser-known outside its native region, offers a fascinating glimpse into Lebanese culinary traditions. Today, I want to share everything I learned about Chanklich, from its origins and production to its taste and uses, along with some photos to bring this cheese to life.

Photos by Karim Haidar

Exploring the Distinct Flavors of Shanklish and Labneh

The world of Levantine dairy is rich with flavor and tradition, offering a delightful array of cheeses and fermented milk products. Among these, Shanklish (also known as Chanklich) and Labneh stand out as two prominent examples. While both are derived from fermented milk, they offer distinct experiences in terms of preparation, texture, and taste.

At first glance, one might assume they are similar, but the relationship between Shanklish and Labneh is more like that of a fresh start to a mature, complex journey. Labneh is the vibrant, fresh beginning, while Shanklish is its evolved, aged, and intensely flavored counterpart. Let's delve into the key differences that make each unique.

1. The Preparation Process:

From Fresh Strain to Aged Spice

Labneh: The creation of labneh is a relatively straightforward process, focusing on freshness. It begins with yogurt, typically made from cow, goat, or sheep milk. The magic happens through straining: the whey is removed, leaving behind a thick, creamy, and spreadable cheese that resembles a soft cream cheese. Labneh is meant to be enjoyed fresh, often within a short period after its production.

Shanklish (Chanklich): This is where the journey takes a fascinating turn. Shanklish often starts with strained labneh, but its path diverges significantly from there. The labneh is frequently cooked or undergoes further fermentation. A crucial step involves heavy salting and the generous addition of spices, such as aromatic za'atar, the subtle heat of Aleppo pepper, or vibrant chili flakes. This seasoned mixture is then formed into distinctive balls, which are subsequently dried and aged. This aging process can last for weeks, even months, and is vital for developing the intense, pungent flavors that Shanklish is known for.

2. Texture and Taste:

Creamy Tang vs. Dense Pungency

Labneh: Imagine a spoonful of smooth, creamy delight. That's labneh. Its texture is soft and spreadable, offering a mild tang that is both refreshing and subtly sour. It's a gentle flavor, versatile and approachable.

Shanklish: In stark contrast, Shanklish presents a dense, crumbly, and dry texture. The flavor profile is a powerful experience – much more intense, pungent, and sharply defined than the fresh, creamy taste of labneh. The aging and spices contribute to a depth of flavor that is truly unique and captivating for those who appreciate bolder tastes.

3. Usage and Serving:

Versatile Dip to Savory Mezze

Labneh: Its creamy consistency and mild flavor make labneh incredibly versatile. It's a staple for breakfast, often served as a dip, spread generously on bread, or adorned with a drizzle of olive oil and a sprinkle of za'atar. It can also be incorporated into savory dishes or even sweet preparations.

Shanklish: Shanklish finds its place as a savory star, often served as part of a mezze spread. It's typically crumbled and mixed with fresh ingredients like chopped onions, ripe tomatoes, and a generous pour of olive oil. The intensity of Shanklish means a little goes a long way, and its robust flavor stands up well to other strong ingredients.

In Summary: A Culinary Connection

To truly grasp the relationship between these two Levantine dairy treasures, think of labneh as a fresh, creamy yogurt cheese – a pure, unadulterated expression of fermented milk. Shanklish, on the other hand, is its aged, dried, and beautifully spiced transformation, a testament to the art of preservation and flavor development. Both offer a distinct and delicious window into the rich culinary heritage of the Levant.

What's your favorite way to enjoy Labneh or Shanklish? Share your thoughts in the comments below!