Nabulsi cheese

Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus[1] and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese are the principal cheeses consumed in Jordan.[2] Produced primarily from sheep milk, goat's milk is also used. Nabulsi cheese is white and rectangular in shape.[2] 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 can be eaten fresh as salty table cheese or can be fried in oil,[3] and it is also a major ingredient of the Palestinian dessert knafeh.[3]

Nabulsi cheese
Country of originPalestine
RegionWest Bank
TownNablus
Source of milkCow, Sheep, Goat

See also

References
  1. Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 209. ISBN 1-85573-278-5. Retrieved 13 August 2012.
  2. Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 210. ISBN 1-85573-278-5. Retrieved 13 August 2012.
  3. Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 216. ISBN 1-85573-278-5. Retrieved 13 August 2012.
  • Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. pp. 209, 216. ISBN 1-85573-278-5.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.