Ġbejna Cheese vs Naboulsi Cheese
Ġbejna Cheese is a soft goat or sheep-milk cheese from Malta, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Ġbejna Cheese?
Ġbejna is a small round cheese from Malta made with sheep milk, salt and rennet. It is sold fresh in its own whey, sundried, salt cured, or coated in crushed black pepper, and it shows up in Maltese soups, pasta and ħobż biż-żejt.
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 Ġbejna Cheese and Naboulsi Cheese?
- Origin: Ġbejna Cheese (Malta), Naboulsi Cheese (Middle East and Palestine)
- Milk treatment: Ġbejna Cheese (Raw), Naboulsi Cheese (pasteurized)
- Texture: Ġbejna Cheese (Soft), Naboulsi Cheese (semi-hard, brined)
- Rind: Ġbejna Cheese (None), Naboulsi Cheese (natural)
- Taste: Ġbejna Cheese (Savory), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Ġbejna Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Malta | Middle East And Palestine |
| Specific Origin | Maltese Islands | Nablus, Palestine |
| Milk Type | Goat's or sheep's milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft | Semi-hard, brined |
| Rind | None | Natural |
| Aging | Fresh within 24 hours | — |
| Taste | Savory | Salty |
Taste Comparison: Does Ġbejna Cheese Taste Like Naboulsi Cheese?
Ġbejna Cheese reads as savory, while Naboulsi Cheese brings salty character.
Can You Substitute Ġbejna Cheese for Naboulsi Cheese?
In most recipes, Ġbejna Cheese and Naboulsi Cheese can be swapped with reasonable results. Both are goat or sheep-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Ġbejna Cheese reads as savory while Naboulsi Cheese brings salty notes.
Which Is Better, Ġbejna Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Ġbejna Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Ġbejna Cheese suits recipes that want savory notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
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Frequently Asked Questions
Is Ġbejna Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Ġbejna Cheese originates in Malta, while Naboulsi Cheese comes from Middle East and Palestine.
Is Ġbejna Cheese similar to Naboulsi Cheese?
Somewhat. They share a goat or sheep-milk base but diverge in texture and flavor.
Can I substitute Ġbejna Cheese for Naboulsi Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ġbejna Cheese taste like Naboulsi Cheese?
Ġbejna Cheese reads as savory, while Naboulsi Cheese is salty.
What is Ġbejna Cheese made of?
Ġbejna Cheese is made from goat or sheep milk (raw), using natural animal rennet. It's typically aged fresh within 24 hours. It originates in Malta.
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, Ġbejna Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ġbejna Cheese is soft, while Naboulsi Cheese is semi-hard, brined.