Halloumi Cheese vs Naboulsi Cheese
Halloumi Cheese is a semihard cow, goat, and sheep-milk cheese from Cyprus, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Halloumi Cheese?
Halloumi is a brined cheese from Cyprus, traditionally made from goat and sheep milk, though most modern halloumi also contains cow's milk. It has a high melting point, so it browns on the grill or in a pan without melting, and it squeaks when you chew it.
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 Halloumi Cheese and Naboulsi Cheese?
- Origin: Halloumi Cheese (Cyprus), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Halloumi Cheese (cow's, goat's and sheep's milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Halloumi Cheese (traditionally raw, pasteurized commercially), Naboulsi Cheese (pasteurized)
- Texture: Halloumi Cheese (Semihard), Naboulsi Cheese (semi-hard, brined)
- Rind: Halloumi Cheese (No rind), Naboulsi Cheese (natural)
- Taste: Halloumi Cheese (Mild, salty), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Halloumi Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Middle East And Palestine |
| Specific Origin | Cyprus | Nablus, Palestine |
| Milk Type | Cow's, goat's and sheep's milk | Goat's or sheep's milk |
| Milk Treatment | Traditionally raw, pasteurized commercially | Pasteurized |
| Texture | Semihard | Semi-hard, brined |
| Rind | No rind | Natural |
| Aging | 40 days | — |
| Taste | Mild, salty | Salty |
Taste Comparison: Does Halloumi Cheese Taste Like Naboulsi Cheese?
Halloumi Cheese reads as mild, salty, while Naboulsi Cheese brings salty character. On the nose, Halloumi Cheese offers strong, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Halloumi Cheese for Naboulsi Cheese?
Halloumi Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Halloumi Cheese reads as mild, salty while Naboulsi Cheese brings salty notes.
Which Is Better, Halloumi Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Halloumi Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Halloumi Cheese suits recipes that want mild, salty notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
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Frequently Asked Questions
Is Halloumi Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Halloumi Cheese originates in Cyprus, while Naboulsi Cheese comes from Middle East and Palestine. Halloumi Cheese is made from cow, goat, and sheep milk; Naboulsi Cheese uses goat or sheep.
Is Halloumi Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Halloumi Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Halloumi Cheese taste like Naboulsi Cheese?
Halloumi Cheese reads as mild, salty, while Naboulsi Cheese is salty. Aromas also diverge. Halloumi Cheese leans strong, and Naboulsi Cheese is closer to fresh.
What is Halloumi Cheese made of?
Halloumi Cheese is made from cow, goat, and sheep milk (traditionally raw, pasteurized commercially), using mostly vegetable or microbial rennet. It's typically aged 40 days. It originates in Cyprus.
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, Halloumi Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Halloumi Cheese is semihard, while Naboulsi Cheese is semi-hard, brined.