"domiati" meaning in English

{
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        "2": "ar",
        "3": "دُمْيَاطِي"
      },
      "expansion": "Arabic دُمْيَاطِي (dumyāṭī)",
      "name": "bor"
    }
  ],
  "etymology_text": "From Arabic دُمْيَاطِي (dumyāṭī), from دُمْيَاط (dumyāṭ, “Damietta city”).",
  "head_templates": [
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      "expansion": "domiati (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
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          "langcode": "en",
          "name": "Cheeses",
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      "examples": [
        {
          "ref": "1982, L. Patrick Coyle, “Domiati”, in The World Encyclopedia of Food, New York, N.Y.: Facts On File, Inc., →ISBN, page 234, column 1:",
          "text": "Then, during the curing, domiati is pickled in salt whey or salt milk brine for four to eight months.",
          "type": "quote"
        },
        {
          "ref": "2016 October 25, The Oxford Companion to Cheese, Oxford University Press, →ISBN, page 233:",
          "text": "Domiati cheese tastes salty and has been described as being chewy in a way that is almost squeaky on the teeth.",
          "type": "quote"
        }
      ],
      "glosses": [
        "a soft white salty cheese made primarily in Egypt"
      ],
      "id": "en-domiati-en-noun-3O3ehCcD",
      "links": [
        [
          "cheese",
          "cheese"
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        [
          "Egypt",
          "Egypt"
        ]
      ],
      "synonyms": [
        {
          "word": "Domiati"
        }
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "domiati"
}

{
  "etymology_templates": [
    {
      "args": {
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        "2": "ar",
        "3": "دُمْيَاطِي"
      },
      "expansion": "Arabic دُمْيَاطِي (dumyāṭī)",
      "name": "bor"
    }
  ],
  "etymology_text": "From Arabic دُمْيَاطِي (dumyāṭī), from دُمْيَاط (dumyāṭ, “Damietta city”).",
  "head_templates": [
    {
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      "expansion": "domiati (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "ref": "1982, L. Patrick Coyle, “Domiati”, in The World Encyclopedia of Food, New York, N.Y.: Facts On File, Inc., →ISBN, page 234, column 1:",
          "text": "Then, during the curing, domiati is pickled in salt whey or salt milk brine for four to eight months.",
          "type": "quote"
        },
        {
          "ref": "2016 October 25, The Oxford Companion to Cheese, Oxford University Press, →ISBN, page 233:",
          "text": "Domiati cheese tastes salty and has been described as being chewy in a way that is almost squeaky on the teeth.",
          "type": "quote"
        }
      ],
      "glosses": [
        "a soft white salty cheese made primarily in Egypt"
      ],
      "links": [
        [
          "cheese",
          "cheese"
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          "Egypt",
          "Egypt"
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      "tags": [
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  ],
  "synonyms": [
    {
      "word": "Domiati"
    }
  ],
  "word": "domiati"
}