Gouda Holland Cheese vs Naboulsi Cheese
Gouda Holland Cheese is a slightly soft to pliable at four weeks, firmer with age cheese, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Gouda Holland Cheese?
Gouda Holland is a semi-hard cheese made in the Netherlands. It is a full-fat cheese with a fat content ranging from 48% to 52% in dry matter. The cheese is made from cows' milk sourced from Dutch dairy farms and is naturally matured in Dutch maturing rooms. Gouda Holland is shaped like a flattened cylinder, block, or loaf, and weighs between
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 Gouda Holland Cheese and Naboulsi Cheese?
- Milk type: Gouda Holland Cheese (Cows' milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Gouda Holland Cheese (Pasteurised), Naboulsi Cheese (pasteurized)
- Texture: Gouda Holland Cheese (Slightly soft to pliable at four weeks, firmer with age), Naboulsi Cheese (semi-hard, brined)
- Rind: Gouda Holland Cheese (Firm, smooth, dry, clean, no fungal flora), Naboulsi Cheese (natural)
- Taste: Gouda Holland Cheese (Aromatic, pleasant, mild to strong), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Gouda Holland Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | — | Middle East And Palestine |
| Specific Origin | — | Nablus, Palestine |
| Milk Type | Cows' milk | Goat's or sheep's milk |
| Milk Treatment | Pasteurised | Pasteurized |
| Texture | Slightly soft to pliable at four weeks, firmer with age | Semi-hard, brined |
| Rind | Firm, smooth, dry, clean, no fungal flora | Natural |
| Aging | Minimum 28 days to more than a year | — |
| Taste | Aromatic, pleasant, mild to strong | Salty |
Taste Comparison: Does Gouda Holland Cheese Taste Like Naboulsi Cheese?
Gouda Holland Cheese reads as aromatic, pleasant, mild to strong, while Naboulsi Cheese brings salty character.
Can You Substitute Gouda Holland Cheese for Naboulsi Cheese?
Gouda Holland Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly soft to pliable at four weeks, firmer with age bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Gouda Holland Cheese reads as aromatic, pleasant, mild to strong while Naboulsi Cheese brings salty notes.
Which Is Better, Gouda Holland Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a slightly soft to pliable at four weeks, firmer with age cheese, go with Gouda Holland Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Gouda Holland Cheese suits recipes that want aromatic, pleasant, mild to strong notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
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Frequently Asked Questions
Is Gouda Holland Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses.
Is Gouda Holland Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Gouda Holland Cheese for Naboulsi Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Gouda Holland Cheese taste like Naboulsi Cheese?
Gouda Holland Cheese reads as aromatic, pleasant, mild to strong, while Naboulsi Cheese is salty.
What is Gouda Holland Cheese made of?
Gouda Holland Cheese is made from milk (pasteurised), using calf's abomasum, bovine peptides, or microbial origin (not genetically modified) rennet. It's typically aged minimum 28 days to more than a year.
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, Gouda Holland Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gouda Holland Cheese is slightly soft to pliable at four weeks, firmer with age, while Naboulsi Cheese is semi-hard, brined.