There are numerous different kinds of Syrian cheese. Some of the most common are:

  • Jibne Khadra or white cheese, a hard cheese with a pronounced salty taste, often boiled before eating
  • Shelal, a salty white cheese made up of strands of cheese woven together
  • Surke, sorke or shanklish, a mature cheese made with spices and generally presented as balls of cheese covered in za'tar or chili; most often eaten as a starter dish with tomato, oil and sometimes onion
  • Turkomani, a soft porous cheese with a delicate flavour
  • Charkassiye, a soft, fresh cheese