Charolais Cheese vs Naboulsi Cheese

Charolais Cheese is a semi-soft goat-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 Charolais Cheese?

Charolais is a raw goat's milk cheese from the Charolais and Brionnais hills of Burgundy, France. It is one of the largest goat cheeses, sold as a tall barrel-shaped round of 250 to 310 grams, and has carried PDO status since 2014.

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 Charolais Cheese and Naboulsi Cheese?

• Origin: Charolais Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Charolais Cheese (goat's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Charolais Cheese (unpasteurized), Naboulsi Cheese (pasteurized)
• Texture: Charolais Cheese (semi-soft), Naboulsi Cheese (semi-hard, brined)
• Rind: Charolais Cheese (Bloomy, slightly wrinkled), Naboulsi Cheese (natural)
• Taste: Charolais Cheese (acidic, salty, sweet), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Charolais Cheese Taste Like Naboulsi Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Naboulsi Cheese brings salty character. On the nose, Charolais Cheese offers subtle, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Charolais Cheese for Naboulsi Cheese?

Charolais Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Charolais Cheese reads as acidic, salty, sweet while Naboulsi Cheese brings salty notes.

Which Is Better, Charolais Cheese or Naboulsi Cheese?

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

Frequently Asked Questions

Is Charolais Cheese the same as Naboulsi Cheese?

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

Is Charolais Cheese similar to Naboulsi Cheese?

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

Can I substitute Charolais Cheese for Naboulsi Cheese?

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

Does Charolais Cheese taste like Naboulsi Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Naboulsi Cheese is salty. Aromas also diverge. Charolais Cheese leans subtle, and Naboulsi Cheese is closer to fresh.

What is Charolais Cheese made of?

Charolais Cheese is made from goat milk (unpasteurized). It's typically aged minimum of 16 days. 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, Charolais Cheese or Naboulsi Cheese?

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