Limburger Cheese vs Naboulsi Cheese
Limburger Cheese is a firm to spreadable 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.
What Is Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops 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 Limburger Cheese and Naboulsi Cheese?
- Origin: Limburger Cheese (Belgium), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Limburger Cheese (Cow’s milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Limburger Cheese (raw), Naboulsi Cheese (pasteurized)
- Texture: Limburger Cheese (Firm to spreadable), Naboulsi Cheese (semi-hard, brined)
- Rind: Limburger Cheese (Sticky, orange-brown), Naboulsi Cheese (natural)
- Taste: Limburger Cheese (Meaty, farmyard), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Limburger Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Belgium | Middle East And Palestine |
| Specific Origin | Limburg, Allgäu | Nablus, Palestine |
| Milk Type | Cow’s milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Firm to spreadable | Semi-hard, brined |
| Rind | Sticky, orange-brown | Natural |
| Aging | 3 months | — |
| Taste | Meaty, farmyard | Salty |
Taste Comparison: Does Limburger Cheese Taste Like Naboulsi Cheese?
Limburger Cheese reads as meaty, farmyard, while Naboulsi Cheese brings salty character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Limburger Cheese for Naboulsi Cheese?
Limburger Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Naboulsi Cheese brings salty notes.
Which Is Better, Limburger Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to spreadable cheese, go with Limburger Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Limburger Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Naboulsi Cheese comes from Middle East and Palestine. Limburger Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.
Is Limburger Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Limburger Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Limburger Cheese taste like Naboulsi Cheese?
Limburger Cheese reads as meaty, farmyard, while Naboulsi Cheese is salty. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Naboulsi Cheese is closer to fresh.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 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, Limburger Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Naboulsi Cheese is semi-hard, brined.