Lor Cheese vs Naboulsi Cheese
Lor Cheese is a soft cheese from Iran, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
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 Lor Cheese and Naboulsi Cheese?
- Origin: Lor Cheese (Iran), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Naboulsi Cheese (pasteurized)
- Texture: Lor Cheese (Soft), Naboulsi Cheese (semi-hard, brined)
- Taste: Lor Cheese (Slightly sweet cream), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Lor Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Iran | Middle East And Palestine |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Nablus, Palestine |
| Milk Type | Whey (from semihard cheeses like Peche) | Goat's or sheep's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Pasteurized |
| Texture | Soft | Semi-hard, brined |
| Rind | — | Natural |
| Aging | Fresh | — |
| Taste | Slightly sweet cream | Salty |
Taste Comparison: Does Lor Cheese Taste Like Naboulsi Cheese?
Lor Cheese reads as slightly sweet cream, while Naboulsi Cheese brings salty character. On the nose, Lor Cheese offers no particular smell, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Lor Cheese for Naboulsi Cheese?
Lor Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Lor Cheese reads as slightly sweet cream while Naboulsi Cheese brings salty notes.
Which Is Better, Lor Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
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Frequently Asked Questions
Is Lor Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Naboulsi Cheese comes from Middle East and Palestine.
Is Lor Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Naboulsi Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Naboulsi Cheese?
Lor Cheese reads as slightly sweet cream, while Naboulsi Cheese is salty. Aromas also diverge. Lor Cheese leans no particular smell, and Naboulsi Cheese is closer to fresh.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Naboulsi Cheese is semi-hard, brined.