Motal cheese (skin-ripened sheep cheese)
A traditional salty cheese of sheep or goat milk, ripened in a skin bag.
Not in its traditional form with low immunity
Ingredients
- sheep or goat milk (usually raw)
- rennet
- salt
How it is prepared
The curds are salted, packed into a skin bag and ripened somewhere cool for several months.
Food safety with low immunity
- Unpasteurised milk and fermented drinks made from it are considered risky with low immunity.
- Soft, mould-ripened and market cheeses may be unpasteurised. Choose packaged cheese labelled pasteurised, or use cheese melted in a hot dish.
How to prepare it during treatment
Motal is usually made from unpasteurised milk and carries a risk of listeria and brucella — avoid it while immunity is low. Choose packaged white cheese labelled pasteurised instead, or use cheese melted in a hot dish.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Made from a raw product: it is bought fresh from a trusted place rather than stored; usually not advised with low immunity.
Reheating
Not reheated. With low immunity choose a cooked alternative.
Symptoms it may suit
No specific symptom notes for this dish.
Treatment phases
- Before treatmentnot advised
- During a coursenot advised
- Low counts (neutropenia)not advised
- Between coursesnot advised
- After treatmentOnly after your team confirms your immunity has recoveredmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
- Plov (saffron rice)
- Dolma (stuffed vine leaves)
- Dushbara (dumpling soup)
- Piti (lamb and chickpea stew)
- Qutab (thin filled flatbread)
- Dovga (yoghurt and herb soup)
- Kuku (herb frittata)
- Lavangi (walnut-stuffed chicken)
- Merji shorbasi (red lentil soup)
- Toyug shorbasi (chicken soup with noodles)
- Kufta bozbash (meatball and chickpea soup)
- Khash (slow-boiled trotter broth)
- Khingal (dough squares with fried mince)
- Kalam dolmasi (stuffed cabbage leaves)
- Uch baji dolmasi (stuffed aubergine, pepper and tomato)
- Shah plov (crown plov baked in lavash)
- Shuyud plov (dill and broad bean plov)
- Fisinjan plov (meatballs in walnut-pomegranate sauce)
- Sabzi govurma (lamb stewed with herbs)
- Turshu govurma (sweet-sour lamb with dried fruit)
- Lula kebab (minced lamb kebab)
- Tika kebab (lamb chunk kebab)
- Nara kababi (sturgeon kebab)
- Saj ichi (meat and vegetables cooked on a saj)
- Toyug bozartmasi (chicken stewed with onion and tomato)
- Toyug chighirtmasi (chicken with eggs)
- Jiz-biz (lamb offal fry with potatoes)
- Pomidor-yumurta (eggs scrambled with tomatoes)
- Sudlu siyig (milk rice porridge)
- Choban salad (shepherd salad)
- Ayran (salted yoghurt drink)
- Shekerbura (walnut-filled pastry)
- Pakhlava (Baku layered walnut pastry)
- Firni (rice-flour milk pudding)
- Dried fruit kompot
- Tandir bread
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)