Andy Montoya
Nabulsi cheese is a popular white brined cheese made in the Middle East. It is named after its place of origin, Nablus, Palestine, and is well-known throughout the region. This traditional Palestinian cheese has been produced for centuries and is typically made from goat or sheep's milk, although cow's milk is sometimes used. With a semi-hard texture that becomes soft and elastic when heated, Nabulsi cheese is a versatile ingredient that can be eaten fresh, fried, grilled, or used in both sweet and savoury dishes. But is it healthy?
| Characteristics | Values |
|---|---|
| Place of origin | Nablus, Palestine |
| Type of milk used | Sheep, goat, or cow |
| Texture | Semi-hard |
| Shape | Rectangular |
| Calories | 90 per ounce |
| Macronutrient breakdown | 2% carbs, 77% fat, 21% protein |
| Preservation method | Fermenting in brine solution |
| Preparation | Pan-fried, grilled, or fried in oil |
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What You'll Learn
- Nabulsi cheese is high in fat, with 77% fat per ounce
- It is also a good source of protein, with 21% protein per ounce
- The cheese is traditionally made from sheep or goat's milk
- It can be prepared using cow's milk, but this must be unpasteurised
- Nabulsi is a popular Middle Eastern brined cheese, named after Nablus
Nabulsi cheese is high in fat, with 77% fat per ounce
Nabulsi cheese is a traditional Palestinian cheese that has been produced for centuries. It is named after its place of origin, Nablus, and is popular in Palestine, Lebanon, Syria, Jordan, and the surrounding regions. This white, brined cheese is typically made from goat or sheep's milk, though cow's milk is sometimes used. It is semi-hard and rectangular in shape, becoming soft and elastic when heated, making it ideal for frying or grilling.
While Nabulsi cheese is a good source of protein, it is also high in fat. Specifically, 1 ounce of Nabulsi cheese contains 90 calories, with a macronutrient breakdown of 2% carbs, 77% fat, and 21% protein. This high fat content is due to the use of full-fat milk, with sheep's milk having a higher fat content than goat's milk.
The high-fat content of Nabulsi cheese may be a concern for those watching their calorie intake or managing their cholesterol levels. However, it's important to note that fat is a essential nutrient that provides energy and helps the body absorb certain vitamins. Additionally, Nabulsi cheese is a good source of protein, which is necessary for muscle growth and repair.
When consumed in moderation as part of a balanced diet, Nabulsi cheese can be enjoyed as a tasty and nutritious treat. However, those with specific dietary restrictions or health concerns may need to limit their intake of high-fat foods like Nabulsi cheese. It is always recommended to consult with a healthcare professional or registered dietitian to determine the appropriate amount of fat and other nutrients for one's individual needs.
In conclusion, while Nabulsi cheese is high in fat, with 77% fat per ounce, it also offers nutritional benefits such as protein. As with all foods, moderation is key, and including a variety of nutritious foods in one's diet is essential for maintaining overall health.
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It is also a good source of protein, with 21% protein per ounce
Nabulsi cheese is a traditional Palestinian cheese that has been produced for centuries. It is named after its place of origin, Nablus, and is popular in Palestine, Lebanon, Syria, and Jordan. It is a white, semi-hard cheese with no gas holes that becomes soft and elastic when heated, making it ideal for frying or grilling.
The cheese is typically made from goat's milk, although sheep's milk can also be used. It is first prepared by heating the milk and adding mastic gum and mahaleb, a type of cherry. After cooling, rennet is added to the mixture. Nabulsi cheese has a minimum of 20% fat and is a good source of protein, with 21% protein per ounce.
The high protein content in Nabulsi cheese makes it a nutritious option for those seeking to increase their protein intake. Protein is essential for muscle growth and repair, and it helps to keep us full and satisfied after meals. In addition, the process of making Nabulsi cheese involves fermentation in a brine solution, which can be beneficial for those with lactose intolerance as it helps to break down lactose sugars.
When choosing Nabulsi cheese, it is important to consider the type of milk used, as this can impact the taste and texture. Goat's milk tends to produce a better-tasting cheese that lasts longer, while sheep's milk yields a greater amount of cheese with a higher fat and protein content. However, it is worth noting that ultra-pasteurized milk cannot be used as it prevents the formation of large curds needed for the cheese.
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The cheese is traditionally made from sheep or goat's milk
Nabulsi cheese, also known as Naboulsi or Naboulsieh, is a traditional Palestinian cheese that has been produced for centuries. Its name refers to its place of origin, Nablus, and it is well-known throughout Palestine, Lebanon, Syria, Jordan, and the surrounding regions.
Nabulsi cheese is a white, rectangular-shaped, semi-hard cheese with no gas holes. It becomes soft and elastic when heated, making it ideal for frying or grilling. It is typically flavoured with mahleb and mastic, added to the boiling brine. This process of brining is a traditional method used to preserve cheese.
Nabulsi cheese can be eaten fresh as a salty table cheese or used in various dishes. It can be fried in oil as an appetizer, sweetened for Middle Eastern desserts such as knafeh or kataief, or used as a stuffing for phyllo dough, shortcrust pastry, or pita pockets.
In terms of nutrition, 1 ounce of Nabulsi cheese contains approximately 90 calories, with a macronutrient breakdown of 2% carbs, 77% fat, and 21% protein.
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It can be prepared using cow's milk, but this must be unpasteurised
Nabulsi cheese is a popular white brined cheese that originated in Nablus, Palestine, and is well-known throughout the Middle East. It is typically made from goat's or sheep's milk, but it can also be prepared using cow's milk. However, to make Nabulsi cheese with cow's milk, it is important to note that the milk must be unpasteurised.
The process of pasteurisation involves boiling the milk, which changes its composition and prevents the formation of the large, firm curds needed for Nabulsi cheese. Therefore, to make this cheese with cow's milk, it must be fresh and unpasteurised. This allows for the proper curdling and setting of the cheese.
Traditionally, Nabulsi cheese is made by heating the milk and adding mastic gum and mahaleb, which are traditional flavourings. After the mixture is cooled, rennet is added to help it solidify. The cheese is then boiled to sterilise it and can be stored for extended periods.
Using cow's milk to make Nabulsi cheese offers a variation in taste and texture compared to the traditional goat's or sheep's milk varieties. However, it is important to ensure that the milk is unpasteurised to achieve the desired results in the cheese-making process.
In summary, while Nabulsi cheese is typically made with goat's or sheep's milk, cow's milk can be used as an alternative. However, it is crucial to use unpasteurised cow's milk to ensure the proper curdling and setting of the cheese during the cheese-making process.
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Nabulsi is a popular Middle Eastern brined cheese, named after Nablus
Nabulsi, also known as naboulsi or naboulsieh, is a popular Middle Eastern brined cheese named after Nablus, a city in Palestine's West Bank. It is one of the principal cheeses consumed in Jordan and is also well-known in Palestine, Lebanon, Syria, and the surrounding regions.
Nabulsi cheese is traditionally made from goat's milk, but sheep's milk or a mixture of cow's and sheep's milk can also be used. It is a white, semi-hard cheese with no gas holes, and it becomes soft and elastic when heated, making it ideal for frying or grilling. The cheese is typically flavoured with mahleb (Prunus mahaleb) and mastic (Pistacia lentiscus), which are added to the boiling brine. It is then heated and cooled before rennet is added to the mixture.
Nabulsi cheese is high in fat, with 1 oz containing approximately 90 calories and a macronutrient breakdown of 2% carbs, 77% fat, and 21% protein. It can be eaten fresh as a salty table cheese or used in various dishes. For example, it can be fried in oil as an appetizer or sweetened for use in Middle Eastern desserts such as knafeh or kataief. Nabulsi cheese can also be used as a stuffing for phylo dough, shortcrust pastry, or a simple pita pocket.
The cheese can be stored at room temperature for up to a year if it is the firm and salty variety. A less salty and less firm version can be made, which will last for a couple of weeks in the fridge. For the best taste, hot water can be poured over the cheese and then drained before consuming it.
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Frequently asked questions
Nabulsi cheese is a white, semi-hard brined cheese made in the Middle East. It is named after its place of origin, Nablus, Palestine, and is popular in Palestine, Lebanon, Syria, Jordan, and the surrounding regions. It is traditionally made from goat or sheep milk, but cow's milk may also be used.
Nabulsi cheese is high in fat, with 1 oz of Nabulsi cheese containing 90 calories and 77% fat. However, it also contains protein and can be part of a healthy diet when consumed in moderation.
Nabulsi cheese is traditionally made using fresh, unboiled goat or sheep milk. The milk is heated, and mastic gum, mahaleb, and rennet are added. The cheese is then boiled to sterilize it and can be stored at room temperature for up to a year.
