The main types of cheese in modern Egypt are Template:Gebna bēḍaجبنة بيضة (white cheese), and gebna rūmi (Roman cheese), which is hard, sharp and yellow in color.[29] Gebna bēḍa, also called Domyaṭi after its main place of origin, is made from a blend of milk obtained from cattle and buffaloes. This is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away over the next three days. The cheese may be eaten at once, or first stored in salted whey for up to eight months, then matured in brine.other type of gebna beda called ((dobl cream دوبل كريم))itis melted gebna similar to cream cheese [12]