Nabulsi cheese, also known as Naboulsi or Naboulsieh, is a traditional white brined cheese made in the Middle East. Its name refers to its place of origin - the city of Nablus in the West Bank, Palestine.
Nabulsi cheese has been produced in Palestine for centuries and is well known throughout Palestine, Jordan, Lebanon and Syria.
The history of Nabulsi cheese production dates back hundreds of years in the Nablus region of Palestine.
Local goat and sheep farmers would use the milk from their herds to produce the salty, white cheese which kept well without refrigeration. The specific climate and geography of the Nablus highlands, along with the practices perfected over generations, led to the unique properties and flavor for which Nabulsi cheese is known.
Over time, Nabulsi cheese became an integral part of Middle Eastern cuisine and culture. The cheese is still primarily produced by small-scale cheese makers in Nablus using traditional techniques. However, production has expanded to other regions as well.
Key Characteristics of Nabulsi Cheese
Nabulsi cheese has several characteristics that distinguish it from other brined Middle Eastern cheeses:
Ingredients and Source of Milk
- Primarily made from sheep's milk
- Goat's milk may also be used
- Occasionally a blend of both sheep and goat milk is used
Key Takeaway: Nabulsi cheese is traditionally made using sheep's milk, which gives it a higher fat and protein content compared to goat's milk. This contributes to its unique texture and flavor.
Texture and Shape
- Semi-hard, dense texture - Nabulsi cheese is firmer than other Middle Eastern white cheeses like Akkawi.
- Rectangular block shape
- Round cylinders may also be formed
- No gas holes present
Color and Rind
- Bright white color
- Natural rind forms on the exterior
Flavor and Aroma
- Salty, tangy flavor
- Fresh, milky aroma
- Flavored with mahlab (ground cherry pits) and mastic resin during brining for a distinctive flavor
Key Takeaway: The sheep's milk, natural rind formation, brining process and use of mahlab and mastic all contribute to the unique salty, tangy flavor and aroma of Nabulsi cheese.
The Cheese Making Process
Authentic, traditional Nabulsi cheese is unique in that the fresh cheese curds are boiled after the cheese is made to extend its shelf life.
Here is an overview of the key steps to make Nabulsi cheese:
Ingredients
- Fresh, raw (unpasteurized) sheep or goat milk
- Rennet
- Salt
- Spices and flavorings (mahlab, mastic resin) optional
Step 1 - Warming the Milk
- Raw milk from sheep or goats is heated to about 40°C (104°F).
- This temperature is warm to touch but not hot.
Step 2 - Adding Rennet to Coagulate
- Diluted rennet is mixed into milk to trigger coagulation.
- The pot is covered and set aside undisturbed to allow curds to form.
Step 3 - Draining the Curds
- After a few hours, semi-firm curds form which are drained.
- Curds are transferred to cheesecloth and drained overnight while weighed down.
Step 4 - Brining and Flavoring
- Drain curds are cut into rectangular pieces and brined in salted water.
- Spices like mastic and mahlab may be added for flavor.
Step 5 - Boiling the Cheese
- After brining, the fresh cheese is boiled in hot water for a few minutes.
- This helps extend the shelf life.
Step 6 - Cooling and Storage
- Boiled cheese is cooled before storing.
- It can keep refrigerated for up to a few weeks.
- For longer shelf life up to a year, more brining is done.
Uses in Middle Eastern Cuisine
Nabulsi cheese is a versatile ingredient used across Middle Eastern cuisine:
- Served fresh cubed as a salty table cheese
- Fried in olive oil as an appetizer
- Used as a stuffing for pita bread, pastries, pancakes and savory pies (fatayer)
- Key ingredient in the delicious Middle Eastern dessert kanafeh (shredded pancake with cheese filling)
Its firm yet elastic texture when heated makes Nabulsi cheese ideal for frying, grilling or baking applications.
Availability Outside the Middle East
Traditional Nabulsi cheese was originally only available in Palestine, Jordan, Lebanon and Syria where it is commonly produced and consumed.
However, you may also find specialty imported Nabulsi cheese in Middle Eastern grocery stores or import shops in other major cities globally. There are some suppliers that ship overseas as well.
Another option is to try making your own! Homemade versions can be created by following traditional techniques used in the Nablus region.
While results may not be exactly identical, homemade Nabulsi cheese can still capture the distinctive tangy, salty flavor that makes this cheese special in Middle Eastern cuisine.
FAQs
Is Nabulsi cheese similar to feta or halloumi cheese?
No, Nabulsi cheese differs from other popular brined cheeses like feta and halloumi. Key differences:
- Firmer texture - Unlike crumbly feta, Nabulsi cheese is semi-hard. Also denser and less rubbery than squeaky halloumi.
- Higher salt content - Brining makes it saltier than feta.
- Distinctive mahlab and mastic flavor - These spices give it a unique tangy, aromatic taste.
Can cow's milk be used instead of sheep or goat's milk?
Traditionally, no. Cow's milk does not have the fat and protein composition needed to create the signature firm yet elastic texture when heated.
However, there are some modern adaptations using cow's milk combined with cream that aim to replicate the traditional properties.
What is the white powder on the Nabulsi cheese?
The white powdery layer is simply salt that appears from the extended draining, brining and boiling process. This salt helps preserve the cheese and contributes to its salty tang.
What kind of cheese stretches like Nabulsi?
Mozzarella is the most common stretchy melted cheese. To make Nabulsi cheese stretch more when baking kanafeh pastries, some recipes suggest mixing it with mozzarella. Using akkawi cheese also creates great stretch.
Conclusion
Nabulsi cheese is a key ingredient in Palestinian and Middle Eastern cuisine cherished for centuries for its unique salty tang and versatility.
From the Nablus region to the world over - the rich, aromatic flavor of traditional Nabulsi cheese is meant to be savored and enjoyed!