Cheese is an essential breakfast food in Kurdish culture. The traditional nomadic way of Kurdish life has induced a culture of homemade dairy products. This culture is passed down to the new generation as well, but is especially practiced in the rural areas. There are multiple types of Kurdish cheeses; this one, called block cheese (peniri salk), is made in the mountainous village of Bilava in Duhok province’s Amedi district from fresh animal milk and stored in salt water, and whey cheese, called lork in Kurdish, is made from the remainder of the Cheese water.