buried cheese | gubta mtumarta


2.5 ounces parmigiano reggiano (or another hard, salty cheese, like pecorino romano)
4 ounces provolone piccante (or another sharp, somewhat salty cheese, like an aged asiago)
5 ounces manouri (or another soft, mild, crumbly cheese, like ricotta salata or a mild feta)
1 tablespoon caraway seeds


  1. Mince the parmigiano reggiano and the provolone piccante (or other cheeses, if using) by hand or with a food processor. Don’t over-process the hard cheeses–there should be some crumbles that are the size of grains of rice and some the size of grains of sand.
  2. Once the hard cheeses have been ground up, crumble in the manouri (or other cheese, if using) and combine just until everything comes together into a coarse paste.
  3. Stir in the caraway seeds and store the cheese in a jar in the refrigerator. The length of time you can store the gubta will vary, depending on the kind of cheese you’re using, but with the three listed above, you can count on at least a week.