Nabulsi cheese
| Nabulsi cheese | |
|---|---|
| Region | West Bank |
| Town | Nablus |
| Source of milk | Cow, sheep, goat[1] |
| Texture | Semi-hard, elastic when heated, brittle when dry[2] |
| Related media on Commons | |
Nabulsi is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus,[3] and it is known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan.[4] 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.[4] 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 is a major ingredient of the Middle Eastern dessert knafeh.[5]
Production
The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to create mashmouleh (Arabic: مشمولة) cheese.[1][5]
The cheese is first prepared by heating the milk and then adding the mastic gum and mahaleb, and then, after it is cooled, rennet is added.[5]
Consumption
The cheese is widely used in the middle east and Southeast Europe.[1][6]
After the cheese is prepared, it is stored in brine, it may be later desalted for use in the production of bakery goods and desserts such as knafeh, where the stretchability of the cheese is desired, additionally, it may be eaten fresh, or after its fried in oil.[1][7]
In regions where Nabulsi cheese is not readily available, some recipes will substitute it for Mozzarella and/or Ricotta, sometimes combined with other softer cheeses, this aims to replicate the texture of heated Nabulsi cheese.[8][9]
See also
- Brined cheese – Cheese that is matured in brine
- List of cheeses – List of cheeses by place of origin
- Palestinian cuisine – Types of food in Palestine culture
References
- ^ a b c d "Effect of Proteases on Meltability and Stretchability of Nabulsi Cheese". American Journal of Agricultural and Biological Sciences. 4 (3): 173–178. 1 March 2009. doi:10.3844/ajabssp.2009.173.178.
- ^ Tamime & Robinson 1991, p. 216-217.
- ^ Tamime & Robinson 1991, p. 209.
- ^ a b Tamime & Robinson 1991, p. 210.
- ^ a b c Tamime & Robinson 1991, p. 216.
- ^ Basson, Priscilla (October 1981). "Women and traditional food technologies: Changes in rural Jordan†". Ecology of Food and Nutrition. 11 (1): 17–23. doi:10.1080/03670244.1981.9990652.
- ^ Tamime & Robinson 1991, p. 217.
- ^ Halfin, Jessica (17 December 2018). "In Israel, it's knafeh that takes the cake". ISRAEL21c. Retrieved 30 June 2025.
- ^ Tamimi, Sami; Wigley, Tara (8 October 2024). "Sami Tamimi and Tara Wigley's knafeh nabulseyeh". The Guardian. Retrieved 30 June 2025.
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.