Naboulsi Cheese vs Passendale Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Passendale Cheese is semi-soft, soft-ripened and made from cow milk, originating in Belgium.

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 Is Passendale Cheese?

Passendale is a Belgian cheese from the village of the same name, shaped like a round loaf of bread with a hard brown edible rind. It counts among the best-known cheeses of Belgium, with a golden, creamy interior, a mild flavor and a slightly sweet bouquet.

What's the Difference Between Naboulsi Cheese and Passendale Cheese?

• Origin: Naboulsi Cheese (Middle East and Palestine), Passendale Cheese (Belgium)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Passendale Cheese (cow's milk)
• Texture: Naboulsi Cheese (semi-hard, brined), Passendale Cheese (semi-soft, soft-ripened)
• Taste: Naboulsi Cheese (salty), Passendale Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Passendale Cheese?

Naboulsi Cheese reads as salty, while Passendale Cheese brings mild character. On the nose, Naboulsi Cheese offers fresh, contrasted with Passendale Cheese's sweet.

Can You Substitute Naboulsi Cheese for Passendale Cheese?

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

Which Is Better, Naboulsi Cheese or Passendale Cheese?

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

Frequently Asked Questions

Is Naboulsi Cheese the same as Passendale Cheese?

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

Is Naboulsi Cheese similar to Passendale Cheese?

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

Can I substitute Naboulsi Cheese for Passendale Cheese?

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

Does Naboulsi Cheese taste like Passendale Cheese?

Naboulsi Cheese reads as salty, while Passendale Cheese is mild. Aromas also diverge. Naboulsi Cheese leans fresh, and Passendale Cheese is closer to sweet.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

What is Passendale Cheese made of?

Passendale Cheese is made from cow milk (pasteurized). It's typically aged bel age ripens for 6 months. It originates in Belgium.

Which should I choose, Naboulsi Cheese or Passendale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Passendale Cheese is semi-soft, soft-ripened.