Herve Cheese vs Naboulsi Cheese
Herve Cheese
Naboulsi Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
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What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Naboulsi Cheese?
- Origin: Herve Cheese (Belgium), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Herve Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Herve Cheese (raw), Naboulsi Cheese (pasteurized)
- Texture: Herve Cheese (soft, artisan), Naboulsi Cheese (semi-hard, brined)
- Rind: Herve Cheese (washed), Naboulsi Cheese (natural)
- Taste: Herve Cheese (smooth, spicy), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Herve Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Belgium | Middle East And Palestine |
| Specific Origin | Herve, Province Of Liège, Belgium | Nablus, Palestine |
| Milk Type | Cow's milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft, artisan | Semi-hard, brined |
| Rind | Washed | Natural |
| Aging | About 3 months | — |
| Taste | Smooth, spicy | Salty |
Taste Comparison: Does Herve Cheese Taste Like Naboulsi Cheese?
Herve Cheese reads as smooth, spicy, while Naboulsi Cheese brings salty character. On the nose, Herve Cheese offers pungent, strong, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Herve Cheese for Naboulsi Cheese?
Herve Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Herve Cheese reads as smooth, spicy while Naboulsi Cheese brings salty notes.
Which Is Better, Herve Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Naboulsi Cheese fits dishes calling for salty.
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Frequently Asked Questions
Is Herve Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Herve Cheese originates in Belgium, while Naboulsi Cheese comes from Middle East and Palestine. Herve Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.
Is Herve Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Naboulsi Cheese?
Herve Cheese reads as smooth, spicy, while Naboulsi Cheese is salty. Aromas also diverge. Herve Cheese leans pungent, strong, and Naboulsi Cheese is closer to fresh.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 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, Herve Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Naboulsi Cheese is semi-hard, brined.