Kashkaval Cheese vs Naboulsi Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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 Kashkaval Cheese and Naboulsi Cheese?

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Kashkaval Cheese (Varied), Naboulsi Cheese (pasteurized)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Naboulsi Cheese (semi-hard, brined)
• Rind: Kashkaval Cheese (Varied), Naboulsi Cheese (natural)
• Taste: Kashkaval Cheese (Piquant), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Naboulsi Cheese?

Kashkaval Cheese reads as piquant, while Naboulsi Cheese brings salty character. On the nose, Kashkaval Cheese offers varied, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Kashkaval Cheese for Naboulsi Cheese?

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

Which Is Better, Kashkaval Cheese or Naboulsi Cheese?

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

Frequently Asked Questions

Is Kashkaval Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Naboulsi Cheese comes from Middle East and Palestine. Kashkaval Cheese is made from cow or sheep milk; Naboulsi Cheese uses goat or sheep.

Is Kashkaval Cheese similar to Naboulsi Cheese?

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

Can I substitute Kashkaval Cheese for Naboulsi Cheese?

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

Does Kashkaval Cheese taste like Naboulsi Cheese?

Kashkaval Cheese reads as piquant, while Naboulsi Cheese is salty. Aromas also diverge. Kashkaval Cheese leans varied, and Naboulsi Cheese is closer to fresh.

What is Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

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, Kashkaval Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Naboulsi Cheese is semi-hard, brined.