Nabulsi Cheese: Taste, Production, and Pairings

Nabulsi cheese is a distinctive white brined cheese originating from the city of Nablus in Jordan and the wider Levant region. This semi-hard cheese is celebrated for its firm texture and notably salty flavor, making it a staple in Middle Eastern cuisine. Chefs and gourmets value Nabulsi for its versatility in both sweet and savory dishes, from traditional desserts to hearty meals.

Distinctive Features of Nabulsi

Nabulsi cheese typically forms into rectangular blocks or large wheels weighing between 1 and 2 kilograms. Its pure white color remains consistent throughout due to the brining process which prevents discoloration. The cheese has a smooth, firm surface that feels slightly moist to the touch. When sliced, Nabulsi reveals a dense, homogeneous interior without visible holes or cracks.

The texture of Nabulsi is semi-hard and pliable, allowing it to be sliced thinly without crumbling. Its consistency remains stable even when heated, making it ideal for cooking applications. The high salt content from brining gives it a humidity level that preserves the cheese without refrigeration for short periods. This salinity also contributes to its characteristic sharp, salty taste that lingers on the palate.

Nabulsi Cheese Varieties

Traditional Nabulsi cheese primarily uses sheep’s milk, though modern producers often blend in cow’s or goat’s milk. The sheep’s milk version delivers a richer, more pronounced flavor with higher fat content. Some artisanal makers still adhere to the original recipe using only sheep’s milk from local breeds. This variety maintains the authentic taste profile cherished in Palestinian and Jordanian households.

Regional adaptations include versions with varying salt concentrations to suit different palates. In some areas, producers add mahleb (cherry pit powder) or mastic resin for subtle aromatic notes. Another variation involves the aging period, with some cheeses being consumed fresh while others develop more complex flavors over weeks. These adaptations reflect local tastes and the availability of ingredients across different Middle Eastern communities.

History and Traditions of Nabulsi

Nabulsi cheese dates back centuries to the Ottoman era in the historic city of Nablus, from which it derives its name. The cheese developed as a practical method to preserve milk in the region’s warm climate using salt brine. Nablus became renowned throughout the Levant for its dairy products, with Nabulsi cheese becoming a cultural symbol. The city’s location on ancient trade routes helped spread its cheese-making reputation across the Middle East.

The region of Nablus is also famous for its olive oil, soap production, and kunafa pastries that often incorporate Nabulsi cheese. Traditional cheese-making knowledge passes through generations, with many families maintaining small-scale production. During religious holidays and celebrations, Nabulsi cheese features prominently in special dishes. The cheese represents both culinary heritage and economic livelihood for many in the area, preserving ancient food traditions in modern times.

Production Process and Producers

Nabulsi cheese production begins with fresh sheep’s milk, though some producers use a combination of sheep’s and cow’s milk. The milk heats to approximately 35°C before adding rennet to form curds. Workers cut the curds into small pieces and drain the whey thoroughly. The curds then press into molds to achieve the characteristic block shape before brining.

The cheese undergoes brining in a saturated salt solution for several days to develop flavor and preserve it. This brining process gives Nabulsi its distinctive salty taste and firm texture. After brining, the cheese may be stored in the brine solution for weeks before distribution. Major producers include Al Jebrini Dairy, Almarai Company (in their Middle Eastern operations), and numerous small-scale artisanal producers throughout Jordan and Palestine, such as those in the Nablus region and Amman.

Quality Labels and Certifications

As to our current knowledge, Nabulsi cheese does not hold Protected Designation of Origin status internationally. However, some producers may adhere to local quality standards set by Jordanian and Palestinian agricultural authorities. These standards often specify traditional production methods and ingredient requirements. They help maintain the cheese’s authentic characteristics across different manufacturers.

Certain artisanal producers might pursue organic certifications for their Nabulsi cheese, ensuring no synthetic additives in the milk or production process. As to our current knowledge, there are no widespread sustainability or animal welfare labels specifically for Nabulsi. Consumers often rely on brand reputation and traditional knowledge to identify high-quality examples. Local markets sometimes feature verification from agricultural cooperatives that monitor production quality.

Wine or Beverage Pairings

Nabulsi cheese pairs excellently with regional beverages like sweet black tea, which counterbalances its saltiness. The tea’s warmth and slight bitterness create a pleasant contrast with the cheese’s rich flavor. For alcoholic options, arak, the traditional Levantine anise-flavored spirit, complements Nabulsi when served with meze. Its licorice notes cut through the cheese’s salinity while enhancing its creamy aspects.

International wine pairings include crisp, acidic white wines like Sauvignon Blanc that cleanse the palate between bites. Light-bodied red wines such as Pinot Noir can also work well if the cheese accompanies savory dishes. Non-alcoholic alternatives include tamarind juice or pomegranate molasses mixed with water. These beverages provide sweet and tart counterpoints that highlight Nabulsi’s unique characteristics without overwhelming them.

Suitable Fruit and Vegetables

Fresh figs and dates make excellent companions for Nabulsi cheese, offering natural sweetness that contrasts with its saltiness. Their soft textures blend seamlessly with the cheese’s firmness in each bite. Watermelon and cantaloupe slices provide a refreshing, hydrating element that balances the cheese’s rich profile. These fruits work particularly well in summer cheese platters or salads.

Vegetables like crisp cucumber rounds and juicy tomato slices pair wonderfully with Nabulsi in sandwiches or meze platters. Their high water content and mild flavors allow the cheese to remain the star. Roasted eggplant and bell peppers bring smoky notes that enhance Nabulsi’s complexity in cooked dishes. Olive varieties, especially the green and black types common in the region, create a harmonious Mediterranean flavor combination.

Suitable Meat and Fish dishes

Nabulsi cheese enhances grilled lamb dishes, where its saltiness accentuates the meat’s natural flavors. It melts beautifully over kofta or shish kebab, adding creamy texture. In traditional Jordanian mansaf, Nabulsi can be incorporated into the sauce for extra richness. The cheese also pairs well with chicken, especially when stuffed under the skin before roasting.

For fish dishes, Nabulsi works well with firm white fish like sea bass or cod. The cheese can be crumbled over baked fish during the last minutes of cooking. It complements the subtle sweetness of shrimp in garlic sauce preparations. In seafood pies or pastries, Nabulsi adds depth without overpowering the delicate marine flavors.

Presentation of Nabulsi

Serve Nabulsi cheese at room temperature, approximately 18-20°C, to maximize its flavor and texture. Remove it from refrigeration at least 30 minutes before serving to allow proper warming. Present the cheese on a wooden or ceramic platter to maintain its temperature during the meal. Arrange slices or cubes in a single layer to prevent sticking and ensure easy access for guests.

Use a sharp cheese knife for slicing Nabulsi, as its firm texture requires clean cuts. For eating, provide small forks or cheese picks to handle individual portions comfortably. Accompany the cheese with flatbread or crackers on a separate plate. Garnish the presentation with fresh herbs like mint or thyme to enhance visual appeal and aroma.

Questions and Answers about Nabulsi

Recipe Ideas

Nabulsi Cheese Kunafa

Kunafa represents one of the most celebrated Middle Eastern desserts featuring Nabulsi cheese. This sweet pastry combines crisp shredded phyllo with melted cheese for a delightful contrast. The cheese’s saltiness balances the sugary syrup in traditional kunafa recipes. Many households serve this dessert during special occasions and religious holidays.

Preparing kunafa requires specific techniques to achieve the perfect crispy exterior and gooey cheese interior. The Nabulsi cheese must be properly prepared by soaking to reduce excess salt if necessary. Regional variations might include orange blossom water or rose water in the syrup. This dessert showcases how Nabulsi cheese transforms through cooking into a luxurious treat.

• 500 grams Nabulsi cheese, sliced
• 400 grams kunafa dough (shredded phyllo)
• 200 grams unsalted butter, melted
• 300 grams sugar
• 250 milliliters water
• 1 tablespoon lemon juice
• 1 teaspoon orange blossom water

1. Preheat oven to 180°C and grease a round baking pan.
2. Mix kunafa dough with melted butter until evenly coated.
3. Press half the dough mixture into the pan bottom firmly.
4. Arrange Nabulsi cheese slices over the dough layer evenly.
5. Cover cheese with remaining dough mixture and press down.
6. Bake for 30-35 minutes until golden brown and crispy.
7. Meanwhile, combine sugar, water and lemon juice in a saucepan.
8. Boil syrup for 10 minutes then stir in orange blossom water.
9. Pour hot syrup over baked kunafa immediately after removing from oven.
10. Let rest 15 minutes before serving warm.

Grilled Nabulsi Cheese with Za’atar

This simple appetizer highlights the versatility of Nabulsi cheese in savory applications. Grilling brings out the cheese’s natural creaminess while creating an appealing crust. The za’atar seasoning adds earthy, herbal notes that complement the salty cheese perfectly. This dish works beautifully as part of a meze spread or light lunch.

Selecting thick slices of Nabulsi cheese ensures they hold together during grilling. The high heat causes the cheese to soften without completely melting, maintaining its shape. Serving immediately preserves the contrast between the warm cheese and cool accompaniments. This preparation demonstrates how minimal ingredients can elevate Nabulsi cheese into an impressive dish.

• 400 grams Nabulsi cheese, cut into 2 cm thick slices
• 3 tablespoons olive oil
• 2 tablespoons za’atar spice blend
• 1 teaspoon sumac
• Fresh mint leaves for garnish
• Lemon wedges for serving

1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of Nabulsi cheese slices lightly with olive oil.
3. Combine za’atar and sumac in a small bowl.
4. Sprinkle spice mixture evenly over cheese slices.
5. Grill cheese for 2-3 minutes per side until grill marks appear.
6. Carefully flip using a spatula to prevent breaking.
7. Remove when cheese is warmed through and slightly softened.
8. Garnish with fresh mint leaves and serve immediately with lemon wedges.

Similar Cheeses and Alternatives

Halloumi from Cyprus shares Nabulsi’s grilling properties and brined background, though Halloumi typically incorporates mint and has a springier texture. Bulgarian sirene cheese offers a similar salty, brined character but usually comes in crumbly blocks rather than firm slices. Turkish beyaz peynir provides a comparable white brined cheese experience, though it tends to be softer and less salty than traditional Nabulsi. Greek feta represents another brined cheese alternative, but its tangier flavor and crumbly consistency differ significantly from Nabulsi’s firm, sliceable nature. For those seeking plant-based options, firm tofu brined in saltwater can mimic some textural aspects, though the flavor profile will naturally vary. Armenian string cheese (majdouli) offers a different texture but similar saltiness and Mediterranean cheese traditions. Each alternative brings unique characteristics while sharing the practical preservation method of brining common to many Middle Eastern and Mediterranean cheeses.