Nabulsi cheese

Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus,[1] and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan.[2] It is produced primarily from sheep's milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes.[2] It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Middle Eastern dessert knafeh.[3]

Nabulsi cheese
Country of originPalestine
RegionWest Bank
TownNablus
Source of milkCow, Sheep, Goat

See also

References
  1. Tamime & Robinson 1991, p. 209.
  2. Tamime & Robinson 1991, p. 210.
  3. Tamime & Robinson 1991, p. 216.

Works cited
  • Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. pp. 209, 216. ISBN 1-85573-278-5.
  • Tamime, Adnan Y. (15 April 2008). Brined Cheeses. John Wiley & Sons. ISBN 978-1-4051-7164-9.


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