Couple months ago I looked in our local Eastern Mediterranean grocery store at these Labne/Lebni/Labneh cheeses.
Last weekend bought the California USA Arz Brand Lebne. As you can see a very thick product half way between sour cream and cream cheese in consistency, flavor is more towards cream cheese but not a strong.
Excellent quality product, especially for USD2. Sadly I tried it on a jacket potato as had no sour cream, next time I'll have to try it with olive oil and herbs like member Leao posted about here (https://cheeseforum.org/forum/index.php/topic,1949.0.html).
Questions to others more knowledgeable than me:
- I assume Labne/Lebni/Labneh/Labaneh are all the same just different spellings and slightly different pronunciations depending if from Turkey/Syria/Lebanon/Israel?
- I thought Lebaneh was made by draining yogurt of it's whey, whereas this mine says it's Kefir based?
Pictures of the Arz brand . . .
That store must be HUGE to have all those cheeses and room for other stuff too!