Lost Cheese of the Lebanese Mountain – Serdeleh

Serdeleh, Ambarees ‘Siredeleh’ or ‘ambarees’ is not a rennet-coagulated cheese, but rather fermented raw goat milk. It is produced in the Bekaa Valley in eastern central Lebanon where it is called ‘ambaress’ and in the western central Shouf area where it is called serdeleh. Meet Ezzat and Abla Maged who have dedicated their lives to making this delicious cheese in Niha, Shouf.


Release date: November 18, 2016
Produced by: Barbara Massaad, Slow Food Beirut
Directed by: Mark Abouzeid, Cedars Productions
Language: English/Arabic; Subtitles: English
Location: Niha, Lebanon