Chimay Cheese vs Naboulsi Cheese

Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Chimay Cheese?

Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.

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 Chimay Cheese and Naboulsi Cheese?

• Origin: Chimay Cheese (Belgium), Naboulsi Cheese (Middle East and Palestine)
• Texture: Chimay Cheese (soft to hard depending on variety, creamy), Naboulsi Cheese (semi-hard, brined)
• Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Naboulsi Cheese (natural)
• Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Chimay Cheese Taste Like Naboulsi Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Naboulsi Cheese brings salty character.

Can You Substitute Chimay Cheese for Naboulsi Cheese?

Chimay Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Naboulsi Cheese brings salty notes.

Which Is Better, Chimay Cheese or Naboulsi Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Chimay Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Naboulsi Cheese comes from Middle East and Palestine.

Is Chimay Cheese similar to Naboulsi Cheese?

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

Can I substitute Chimay Cheese for Naboulsi Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Chimay Cheese taste like Naboulsi Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Naboulsi Cheese is salty.

What is Chimay Cheese made of?

Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.

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, Chimay Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Naboulsi Cheese is semi-hard, brined.