Arīsh is an ancient type of white, soft, lactic cheese made from Laban Rayeb curd. It is salted and eaten fresh.[30] also another type of cheese found in Egypt called baramily cheeseجبنة براميلي Domyaṭi, also referred to as white cheese (Egyptian Arabic: جبنة بيضاء‎‎ Gebna bēḍa), is a soft white pickled cheese. It accounts for about three quarters of the cheese made and consumed in Egypt.[31] The cheese takes it name from the city of Damietta and is thought to originate in Egypt, being first made some time after 332 BC.[32] Hâlûmi resembles Cypriot halloumi, but is a different cheese.