Graviera Cheese vs Naboulsi Cheese
Graviera Cheese is a hard cow or sheep-milk cheese from Greece, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Graviera Cheese?
Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.
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 Graviera Cheese and Naboulsi Cheese?
- Origin: Graviera Cheese (Greece), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Graviera Cheese (cow's or sheep's milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Graviera Cheese (unpasteurized), Naboulsi Cheese (pasteurized)
- Texture: Graviera Cheese (hard), Naboulsi Cheese (semi-hard, brined)
- Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Naboulsi Cheese (natural)
- Taste: Graviera Cheese (nutty, sweet), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Graviera Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Greece | Middle East And Palestine |
| Specific Origin | Greece | Nablus, Palestine |
| Milk Type | Cow's or sheep's milk | Goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Hard | Semi-hard, brined |
| Rind | Marked with a crisscross pattern from the draining cloth | Natural |
| Aging | At least 5 months for Crete graviera | — |
| Taste | Nutty, sweet | Salty |
Taste Comparison: Does Graviera Cheese Taste Like Naboulsi Cheese?
Graviera Cheese reads as nutty, sweet, while Naboulsi Cheese brings salty character.
Can You Substitute Graviera Cheese for Naboulsi Cheese?
Graviera Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Graviera Cheese reads as nutty, sweet while Naboulsi Cheese brings salty notes.
Which Is Better, Graviera Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Naboulsi Cheese fits dishes calling for salty.
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Frequently Asked Questions
Is Graviera Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Graviera Cheese originates in Greece, while Naboulsi Cheese comes from Middle East and Palestine. Graviera Cheese is made from cow or sheep milk; Naboulsi Cheese uses goat or sheep.
Is Graviera Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Cheese taste like Naboulsi Cheese?
Graviera Cheese reads as nutty, sweet, while Naboulsi Cheese is salty.
What is Graviera Cheese made of?
Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.
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, Graviera Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Naboulsi Cheese is semi-hard, brined.