Nabulsi (cheese)

Nabulsi cheese is a white brine cheese, rectangular in shape, that is made from sheep or goat's milk. It is named after the city of Nablus, a city in the West Bank, Palestine, where it is most commonly produced. The cheese is known for its characteristic salty taste and its firm, elastic texture.

History

The production of Nabulsi cheese dates back to the 10th century, making it one of the oldest cheeses in the world. It was originally made by the Bedouin people of the Middle East, who used the cheese as a source of protein in their nomadic lifestyle. The cheese was traditionally made in homes, but today it is mostly produced in factories.

Production

Nabulsi cheese is made by heating milk until it curdles, then adding rennet, a natural enzyme that further curdles the milk. The curdled milk is then strained and pressed into molds, where it is left to age for several weeks. The cheese is then soaked in brine, which gives it its characteristic salty taste.

Use in Cuisine

Nabulsi cheese is a popular ingredient in many Middle Eastern dishes. It is often used in desserts, such as the traditional Palestinian dessert knafeh, where it is melted and mixed with sugar syrup. It can also be eaten on its own, or used in salads and sandwiches.

Cultural Significance

Nabulsi cheese holds a significant place in Palestinian culture. It is often served at special occasions, such as weddings and religious festivals. The cheese is also a symbol of the city of Nablus, and is often given as a gift to visitors.

See Also

• List of cheeses
• Middle Eastern cuisine
• Palestinian cuisine