Blue Cheese vs Naboulsi Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

What's the Difference Between Blue Cheese and Naboulsi Cheese?

• Origin: Blue Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Naboulsi Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Naboulsi Cheese (semi-hard, brined)
• Rind: Blue Cheese (Natural), Naboulsi Cheese (natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Naboulsi Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Naboulsi Cheese brings salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Blue Cheese for Naboulsi Cheese?

Blue Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Naboulsi Cheese brings salty notes.

Which Is Better, Blue Cheese or Naboulsi Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Blue Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Blue Cheese is made from cow, goat, or sheep milk; Naboulsi Cheese uses goat or sheep.

Is Blue Cheese similar to Naboulsi Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Naboulsi Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Naboulsi Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Naboulsi Cheese is salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Naboulsi Cheese is closer to fresh.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Blue Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Naboulsi Cheese is semi-hard, brined.