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

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