Cheese of Sembar

Cheese holds a significant place in the culinary landscape of the Sembar desert, catering to the tastes of the rich, the poor, and even the nomadic tribes. It is not only a dietary staple but a cultural emblem with deep-rooted historical claims. Local scholars proudly assert that Sembar was the birthplace of cheese-making, while to the north, legends suggest that giants passed down their mammoth cheese-making knowledge.
In this unforgiving desert environment, traditional cattle farming is not feasible for most. As a result, cheese production primarily relies on goat's & camel's milk, with the nomadic groups being one of the few creating cattle based cheeses. This is not to say some households don’t make their own, but it is rare to see it hit the market.

Creation

Within the settled communities of the Donhuid, cheese-making is a respected craft, with a handful of accomplished artisans in smaller settlements and renowned cheese makers in the grand capitals of each province. These cheese makers have honed their craft over generations and contributed to the diverse cheese cultures available.

Donhuid Pots

Within the cellars of these artisans you would find beautiful handcrafted pottery used in the maturing and storing of cheese. This tends to create a softer type of cheese, with a very smooth interior.

Saenhuid Pots

Among the nomadic Saenhuid cheese production takes on unique characteristics depending on if its from the fully or semi nomadic. Semi-nomadic groups age cheese in clay pots buried in the earth of their temporary campsites. These pots aren't too dissimilar to the donhuid ones, except they tend to be thicker and lack decor. This method infuses the cheese with earthy flavours.

Goat Bladder

Meanwhile, fully nomadic tribes produce a distinct young cheese akin to feta. This cheese undergoes fermentation and is stored in goat bladder bags, slung over their shoulders or on the sides of their mounts as they journey across the desert.

History

Local scholars proudly assert that Sembar was the birthplace of cheese-making, while to the north, legends suggest that giants passed down their mammoth cheese-making knowledge. Based on the remains of ancient cheese pottery sherds, the practice of making cheese has been a long running tradition before the recording of time itself.

In documented years there has been a notable change in the preferences of the cheese with date-infused cheese gaining traction an odd 120 years before the contemporary era. This change in cheese creation which has its roots in the renowned cheesemaker Abyahd Milhaln.  His family has faithfully carried forward this tradition, creating a cheese known for its delightful sweetness. The influence of date cheese extends beyond the culinary domain, seeping into religious rituals practised in Sembar. This cherished cheese, enriched with the flavours of dates, is affectionately referred to as "Brinol Sharbes", the Donsel translation of "Date Cheese"

Primary Related Location

Sembar

Related Ethnicities

• Donhuid
• Saenhuid