Maasdam Cheese vs Naboulsi Cheese
Maasdam Cheese is a semi-hard cow-milk cheese from Netherlands, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Maasdam Cheese?
Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.
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 Maasdam Cheese and Naboulsi Cheese?
- Origin: Maasdam Cheese (Netherlands), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Maasdam Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
- Texture: Maasdam Cheese (semi-hard), Naboulsi Cheese (semi-hard, brined)
- Rind: Maasdam Cheese (smooth, sometimes waxed), Naboulsi Cheese (natural)
- Taste: Maasdam Cheese (nutty, sweet), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Maasdam Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Middle East And Palestine |
| Specific Origin | The Netherlands | Nablus, Palestine |
| Milk Type | Cow's milk | Goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Semi-hard | Semi-hard, brined |
| Rind | Smooth, sometimes waxed | Natural |
| Aging | At least 4 weeks | — |
| Taste | Nutty, sweet | Salty |
Taste Comparison: Does Maasdam Cheese Taste Like Naboulsi Cheese?
Maasdam Cheese reads as nutty, sweet, while Naboulsi Cheese brings salty character.
Can You Substitute Maasdam Cheese for Naboulsi Cheese?
Maasdam Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Maasdam Cheese reads as nutty, sweet while Naboulsi Cheese brings salty notes.
Which Is Better, Maasdam Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Maasdam Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Maasdam Cheese suits recipes that want nutty, sweet notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Maasdam Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Maasdam Cheese originates in Netherlands, while Naboulsi Cheese comes from Middle East and Palestine. Maasdam Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.
Is Maasdam Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maasdam Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Maasdam Cheese taste like Naboulsi Cheese?
Maasdam Cheese reads as nutty, sweet, while Naboulsi Cheese is salty.
What is Maasdam Cheese made of?
Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.
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, Maasdam Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maasdam Cheese is semi-hard, while Naboulsi Cheese is semi-hard, brined.