Nabulsi cheese
On this occasion, we delve into the exciting world of Nabulsi cheese, a topic that has captured the attention of researchers, professionals and the general public. Nabulsi cheese has been the subject of study and debate over the years, it arouses broad interest both in society and in the academic field. From its origins to its impact today, Nabulsi cheese has been a source of reflection and analysis, generating numerous theories and approaches. In this article, we propose to explore the multiple facets of Nabulsi cheese, addressing everything from its historical evolution to its implications in different contexts. Through a multidisciplinary approach, we aim to shed light on this topic that is so exciting and relevant today.
 | This article needs additional citations for verification. (March 2013) |
| Nabulsi cheese | |
|---|---|
 | |
| Country of origin | Palestine |
| Region | West Bank |
| Town | Nablus |
| Source of milk | Cow, sheep, goat |
Nabulsi (or naboulsi) is a Palestinian white brined cheeses 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.
- ^ a b 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.
.jpg){kind=small} | This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |