Types of Cheese (Cheddar, Feta, cream cheese, blue cheese, etc.) sold commercially at the shops are produced by a typical process, which makes them heavy to digest. Ibn al-Qayyim also wrote that adding salt to the cheese is not a good choice. والعتيق المالح، حار يابس، وشيه يصلحه أيضاً بتلطيف جوهره، وكسر حرافته لما تجذبه النار منه من الأجزاء الحارة اليابسة المناسبة لها، والمملح منه يهزل، ويولد حصاة الكلى والمثانة، وهو رديء للمعدة، وخلطة بالملطفات أردأ بسبب تنفيذها له إلى المعدة Aged, salted cheese is hot and dry, but grilling it can also refine its texture and reduce its harshness by removing some of the hot, dry components drawn out by the fire. However, salted cheese weakens the body and may cause kidney and bladder stones. It is generally poor for the stomach. Mixing it with other soothing ingredients, which people might think will make it gentler, actually makes things worse. These added substances allow the cheese to reach the stomach more easily, which then disrupts digestion even further. *Cottage cheese* is one of the better varieties of cheese, but Labnah is even more beneficial — especially when it comes to ease of digestion. *Labnah* , essentially strained yogurt with added salt, is a true probiotic food. It’s softer on the stomach compared to cottage cheese and can be made more flavorful by adding salt, garlic, or sumac — all valid and tasty additions. While *Labnah* retains its probiotic qualities, many commercial cheeses — especially processed varieties like cheese slices or spreads — contain little to no active cultures and therefore do not offer probiotic benefits. See our recipe for *Labnah* below: