Cabrales Cheese vs Naboulsi Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Naboulsi Cheese?

• Origin: Cabrales Cheese (Spain), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Cabrales Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Naboulsi Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Naboulsi Cheese (semi-hard, brined)
• Rind: Cabrales Cheese (Natural), Naboulsi Cheese (natural)
• Taste: Cabrales Cheese (Intense, piquant), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Naboulsi Cheese?

Cabrales Cheese reads as intense, piquant, while Naboulsi Cheese brings salty character. On the nose, Cabrales Cheese offers strong, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Cabrales Cheese for Naboulsi Cheese?

Cabrales Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Cabrales Cheese reads as intense, piquant while Naboulsi Cheese brings salty notes.

Which Is Better, Cabrales Cheese or Naboulsi Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Cabrales Cheese the same as Naboulsi Cheese?

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

Is Cabrales Cheese similar to Naboulsi Cheese?

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

Can I substitute Cabrales Cheese for Naboulsi Cheese?

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

Does Cabrales Cheese taste like Naboulsi Cheese?

Cabrales Cheese reads as intense, piquant, while Naboulsi Cheese is salty. Aromas also diverge. Cabrales Cheese leans strong, and Naboulsi Cheese is closer to fresh.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

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, Cabrales Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Naboulsi Cheese is semi-hard, brined.