Nabulsi and Halloumi are two iconic white brined kinds of cheese popular throughout the Middle East.
While both can be used in similar ways in cooking, there are some notable differences between these two cheeses that are worth exploring.
Origin and History
Nabulsi cheese originated in the city of Nablus in the West Bank region of Palestine. It gets its name from this city, which has a long history of cheesemaking dating back thousands of years. Nabulsi cheese has been produced in Nablus for centuries, prized for its unique taste and texture.
Halloumi has its roots on the Mediterranean island of Cyprus. There is evidence that a cheese like Halloumi has been produced on Cyprus since medieval times. The name Halloumi comes from the Egyptian Arabic word "halum", meaning cheese.
So while Nabulsi can claim Palestine as its precise place of origin, Halloumi's history is less defined, though Cyprus has long been its traditional home. Both cheeses have a long culinary history in the Levant region.
Ingredients
The primary ingredients for both Nabulsi and Halloumi are sheep's milk and goat's milk. Cow's milk may also be used, but traditional versions rely on sheep and goat milk.
Nabulsi is flavored with mahleb and mastic. Mahleb comes from the ground pit and kernels of the St. Lucie cherry tree. It has an aromatic, fruity taste. Mastic is a resin derived from the Pistacia lentiscus tree native to the Mediterranean. It adds a subtle pine flavor.
Halloumi often contains mint for additional flavoring. The mint gives it a refreshing herbal quality.
So while the base ingredients are similar, Nabulsi uses signature spices and Halloumi showcases mint to distinguish it.
Texture
When it comes to texture, Nabulsi and Halloumi have some similarities but also differences:
- Nabulsi has a firm, dense texture. It is semi-hard and does not contain large air pockets.
- Halloumi is springy and chewy in texture. It holds its shape well.
Both cheeses start off firm but then soften and become elastic when heated. However, Nabulsi is smoother while Halloumi has more of a chewy, rubbery bite.
Taste
Since they are both brined white cheeses, Nabulsi and Halloumi share some qualities when it comes to taste:
- They have a salty, tangy flavor as a result of being aged in brine.
However, some distinctive differences include:
- Nabulsi has an aromatic taste from the mahleb and mastic. It is an intensely flavored cheese.
- Halloumi tends to be milder in taste with the pleasant addition of mint.
So while saltiness is a common denominator, Nabulsi packs a bolder punch while Halloumi is more understated.
Uses in Cooking
When it comes to cooking applications, Nabulsi and Halloumi are both very versatile:
- They can be fried, grilled, baked, or eaten fresh.
- They are perfect for kebabs, salads, sandwiches, and cheese platters.
- Both cheeses nicely complement fruits, vegetables, eggs, and meats.
Some signature uses for each cheese include:
- Nabulsi is a key ingredient in knafeh, a classic Middle Eastern cheese pastry dessert.
- Halloumi is often featured in Greek and Cypriot dishes like grilled Halloumi salad.
So while they work well in similar dishes, each cheese also stars in certain regional specialties. Both are excellent cooking cheeses.
Nutrition
Here is a nutritional comparison between Nabulsi and Halloumi:
| Nutrient | Nabulsi | Halloumi |
|---|---|---|
| Calories | 350 per 100g | 264 per 100g |
| Fat | 27g per 100g | 21g per 100g |
| Protein | 19g per 100g | 20g per 100g |
| Carbs | 1g per 100g | 3g per 100g |
| Calcium | 721mg per 100g | 453mg per 100g |
| Sodium | 1310mg per 100g | 698mg per 100g |
As you can see, both are high in fat and protein. Nabulsi contains more calories and sodium. Halloumi has slightly fewer calories and fat, with a boost of calcium.
So while they have a similar nutrition profile, Nabulsi packs a little more of a salty punch.
Price
Nabulsi tends to be more expensive than Halloumi. You can expect to pay:
- $12 - $16 per pound for Nabulsi cheese
- $8 - $12 per pound for Halloumi cheese
The higher price of Nabulsi reflects that it is more labor intensive to produce. There are also fewer makers exporting authentic Nabulsi cheese.
So when shopping, you'll likely pay a premium price for Nabulsi over the more readily available Halloumi.
Appearance
You can distinguish Nabulsi from Halloumi based on appearance:
- Nabulsi comes in a rectangular block shape. It has a smooth, white surface with no holes.
- Halloumi is often shaped into cylindrical pucks. It has a wrinkled texture and occasional small holes.
So Nabulsi has a tidy, rectangular look while Halloumi is more rustic and irregular.
Storage
Nabulsi and Halloumi have similar storage needs:
- Store in brine or liquid to prevent drying out
- Keep refrigerated at 40°F or below
- Use within 1 week of opening for best quality
Properly stored, they will last for a few weeks from the production date. Keeping them submerged in brine is the best way to maintain texture and prevent premature spoilage.
How to Use
Here are some tips for working with Nabulsi and Halloumi:
- Remove from fridge 30 minutes before use to temper.
- Pat dry before cooking to prevent splattering.
- Cut into 1/2 inch or thicker slices to prevent breaking apart.
- Fry over medium-high heat until lightly browned.
- Grill slices on a hot barbecue for distinctive char marks.
- Bake at 400°F for 7-8 minutes to warm through.
Buying Guide
Follow these tips when purchasing authentic Nabulsi and Halloumi cheese:
- Nabulsi - Seek out cheese marked as coming from Palestine. Look for a white color and smooth, dense texture.
- Halloumi - Opt for brands from Cyprus if you want the real deal. Check for a semisoft texture with a springy bite.
- Seek out sheep or goat's milk cheeses for better quality. Cow's milk versions tend to be more processed.
- For convenience, buy vacuum-packed cheeses. But for optimum flavor, choose cheeses packed in brine.
- Avoid additives and artificial flavors. Traditional cheeses just contain milk, salt, and natural seasonings.
- Check the ingredients list and select minimal ingredients you recognize.
- Look for a Best By date, not a Use By date. Properly stored, brined cheese lasts longer.
FAQs
Is Nabulsi or Halloumi healthier?
While high in fat and sodium, both cheeses have a well-rounded nutrition profile. Halloumi is a bit lower in overall calories and fat, while Nabulsi provides more protein and calcium. For health, enjoy either cheese in moderation as part of a Mediterranean style diet.
Can you eat Nabulsi and Halloumi raw?
Yes, both cheeses can be consumed raw right out of the package. However, they really shine when cooked. Their texture becomes softer and more elastic when exposed to heat. Halloumi in particular benefits from grilling or pan-frying.
What alcohol pairs well with Nabulsi and Halloumi?
Briny cheeses like Nabulsi and Halloumi pair nicely with full-bodied white wines like Chardonnay, dry Riesling, and Greek Moschofilero. Sparkling wines and wheat beers also complement their salty savoriness.
Is authentic Halloumi made with cow's milk?
Traditional Cypriot Halloumi uses a blend of goat and sheep milk. Cow's milk is sometimes added to meet commercial demand. For best flavor and texture, seek out versions made solely with goat and sheep milk.
Can you substitute one cheese for the other?
In most cases, yes. Nabulsi and Halloumi have very similar cooking properties. Just adjust for the spicier flavor of Nabulsi versus the milder Halloumi. For knafeh, Nabulsi is ideal but Halloumi can work too.
Conclusion
While Nabulsi and Halloumi share some traits like their brined nature, they also have distinct qualities that set them apart.
Nabulsi offers a bold Mediterranean spice flavor profile.
Halloumi offers more subtle notes of mint. Both work fantastically fried or grilled.
The choice comes down to personal taste preference and what flavors you want to showcase.