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| Nabulsi cheese | |
|---|---|
 | |
| Region | West Bank |
| Town | Nablus |
| Source of milk | Cow, sheep, goat |
Nabulsi (or naboulsi) is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus, 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. 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. 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.
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
- Tamime & Robinson 1991, p. 209.
- ^ Tamime & Robinson 1991, p. 210.
- 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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