The Poor Man’s Cheese

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Another slow food foundation for the protection of food biodiversity is our very own keshek el foukara (poor man’s cheese). Majdel Zoun is located around ten kilometers from the ancient city of Tyre, a small village of Muslim farmers situated in a dry stony landscape. Their Keshek el fouqara in fact uses no milk, whereas keshek is commonly made with goat’s milk yoghurt.

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