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Nabulsi (or naboulsi) is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus,[1] 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.[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 is a major ingredient of the Middle Eastern dessert knafeh.[3]
| Nabulsi cheese | |
|---|---|
 | |
| Region | West Bank |
| Town | Nablus |
| Source of milk | Cow, sheep, goat |
See also
edit
- 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
edit- ^ Tamime & Robinson 1991, p. 209.
- ^ a b Tamime & Robinson 1991, p. 210.
- ^ Tamime & Robinson 1991, p. 216.
Works cited
edit- 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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