Nabulsi cheese
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Nabulsi is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus,Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". 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.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". 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.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters". 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.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
Production
The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to create mashmouleh (Template:Langx) cheese.[1]Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
The cheese is first prepared by heating the milk and then adding the mastic gum and mahaleb, and then, after it is cooled, rennet is added.Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
Consumption
The cheese is widely used in the middle east and Southeast Europe.[1][2]
After the cheese is prepared, it is stored in brine, it may be later desalted for use in the production of bakery goods and desserts such as knafeh, where the stretchability of the cheese is desired, additionally, it may be eaten fresh, or after its fried in oil.[1]Script error: No such module "Footnotes".Script error: No such module "Check for unknown parameters".
In regions where Nabulsi cheese is not readily available, some recipes will substitute it for Mozzarella and/or Ricotta, sometimes combined with other softer cheeses, this aims to replicate the texture of heated Nabulsi cheese.[3][4]
See also
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References
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Works cited
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