Pomegranate seeds are one of our favorite fruits to add to a cheeseboard, especially during the Fall and holiday season. The tart-sweetness pairs nicely with our creamy soft cheeses and salts hard cheeses, plus the pop of color is gorgeous.

Marinated Labneh is a special-release cheese only available to Cheese Club members in the November 2022 shipment. It's a creamy, subtly salty yogurt-style cheese often found in Middle Eastern and Mediterranean cooking. It's also a favorite cheese among Stepladder team members, who were excited to finally get the opportunity to make a small batch for Club members to try. 

Our head cheesemaker, Robin Proffitt, created this recipe below for pomegranate Labneh along with a similar recipe for za'atar Labneh, also featured on our blog. Try both recipes, one on the sweeter side and one on the savory side. 

Pomegranate Labneh recipe


  • 4oz Labneh
  • 2 Tbsp Pomegranate Arils
  • 2 Tbsp Roasted Salted Pistachios, chopped
  • 1 tsp Za’atar Seasoning
  • 3 Mint Leafs, Finely Chopped
  • 1 Tbsp Avocado Honey

In your serving dish spread the labneh out and top with the pomegranate arils and pistachios. Sprinkle the za’atar and over the top and finish by drizzling over the honey. Enjoy with lavash (flatbread, see recipe below) and pita chips.

marinated labneh cheese

Lavash (Flatbread) Recipe


  • 1 large egg
  • ¾ cup water
  • 3 cups all-purpose flour
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 2 ¼ teaspoons fresh coarse ground black pepper, optional
  • 2 ¼ teaspoons Za’atar Seasoning, optional

Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.

Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated.

Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate for 30 minutes.

Working with one disk at a time, place a dough ball on a lightly floured surface and using a floured rolling pin, roll dough into a paper-thin sheet, about the dimensions of your baking sheet.

Place dough on an ungreased baking sheet. Optionally at this point you may sprinkle and then press either ¾ teaspoon of black pepper or Za’atar seasoning into the dough.

Bake until golden brown and crisp, about 18 minutes. Once baked, transfer to a wire rack to cool.

Serve warm or at room temperature.


Flatbread photo by Michael Burrows

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