I learned a lot about cheeses by googling about this! here's what I think is your cheese from the cheesemistress.com: Damiette or Dymiati cheese from a city called Dymiat in Northern Egypt. I bought this at the Mashala Market in Austin, Texas. $3.59 for a huge chunk of white cow's milk cheese that looks like Feta. It is made in Norway by a company called Nordex. In the Middle East, it is usually made from goat's milk or sheep's milk, but if they run out of sheep and goat milk, then they use water buffalo milk. This is made from cow's milk, probably because it is from Norway. It is a salty cheese that is supposed to be good with a contrasting sweet flavor. It is eaten for breakfast or dinner since those are the lightest meals in the middle east. It's good with fruits, grapes, figs, olive oil, thyme, and watermelon. For breakfast, it's not uncommon to have this cheese with olives and olive oil. This cheese comes in a plastic coffee-ground shaped little bag. It is red-checkered with dark black Arabic lettering on the front. The nutrition is given in Arabic and in English. It says on the package that it is a Danish Feta cheese, though the guys at the shop, who are from Palestine, say it's not a Feta cheese. This is also imported by Kradjian in Glendale, CA. It is slicker than Feta. The moisture in it makes me think it's more like a cross between Feta and fresh Mozzarella. It is a little sticky on the tongue. Salty, but not like the Akawi cheese. It is like a very high-moisture Feta. It has a very mild, milky flavor and lots of salt. I can see this being a good snacking cheese since the salt is not too overwhelming. I can still taste a nice, thick milk. It tastes full fat. Here is a link that might be useful: The Cheese Mistress

Thank you both. I wasn't sure either, so I froze them without icing them first. We decided to pass on the pig-out option. I thought that might be kind of like serving guests a cake with one slice already cut out. ;o) They look and smell delicious, Ann. Thanks for the recipe. I love your blog.

Ann - that tart was wonderful! My husband, who is not one to overstate, said it was so good he wanted to cry LOL! It is not only one of the best tasting desserts I've ever made, but one of the prettiest. Clearly a caloric indulgence, but worth it. I'll add a couple more miles to my walk for this one!

Sherry, you know I never mind reposting recipes. Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds