Nabulsi (or naboulsi) cheese is one of the traditional Middle Eastern white brined cheese, particularly in the Palestinian Territories, Jordan and neighboring countries. It is produced mainly from goat and sheep milk, although cow's milk can 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 mahlab (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It is commonly used as a salty table cheese and as a major ingredient of knafeh.
This cheese-related article is a stub. You can help Wikipedia by expanding it.
