Ayib is Ethiopia's fresh cheese — a mild, crumbly, white cheese similar to Indian paneer or Greek anthotyro. It is made by curdling warm milk with an acid (traditionally soured buttermilk or yogurt, modern versions use lemon juice) and draining the curds. The result is a clean-tasting, slightly tangy cheese with a firm but crumbly texture.

Ayib serves a crucial functional role in Ethiopian dining: it cools and mellows the heat of spicy wots, particularly kitfo and tibs. A spoonful of ayib eaten alongside a fiery berbere stew provides immediate relief and a pleasant dairy contrast. It is also eaten on its own with injera, or mixed with gomen (collard greens) as a simple vegetarian dish.

Ayib is never aged — it is always consumed fresh within a day or two of making. It appears on virtually every Ethiopian platter as a garnish and palate coolant, and its mild character makes it one of the most universally approachable elements of Ethiopian cuisine.