Idiazabal Cheese vs Naboulsi Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Naboulsi Cheese?

• Origin: Idiazabal Cheese (Spain), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Idiazabal Cheese (Sheep), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Idiazabal Cheese (Raw), Naboulsi Cheese (pasteurized)
• Texture: Idiazabal Cheese (Firm, slightly elastic), Naboulsi Cheese (semi-hard, brined)
• Rind: Idiazabal Cheese (Hard, smooth), Naboulsi Cheese (natural)
• Taste: Idiazabal Cheese (Intense, slightly piquant), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like Naboulsi Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Naboulsi Cheese brings salty character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Idiazabal Cheese for Naboulsi Cheese?

Idiazabal Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, slightly elastic bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Naboulsi Cheese brings salty notes.

Which Is Better, Idiazabal Cheese or Naboulsi Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Idiazabal Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Naboulsi Cheese comes from Middle East and Palestine. Idiazabal Cheese is made from sheep milk; Naboulsi Cheese uses goat or sheep.

Is Idiazabal Cheese similar to Naboulsi Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Idiazabal Cheese for Naboulsi Cheese?

You can, but expect a shift in richness and milk character.

Does Idiazabal Cheese taste like Naboulsi Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Naboulsi Cheese is salty. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Naboulsi Cheese is closer to fresh.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Naboulsi Cheese is semi-hard, brined.