Naboulsi Cheese vs Pecorino Sardo Cheese

Q: Is Naboulsi Cheese the same as Pecorino Sardo Cheese?

No. Naboulsi Cheese and Pecorino Sardo Cheese are distinct cheeses from Middle East and Palestine and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Naboulsi Cheese for Pecorino Sardo Cheese?

In most recipes you can swap Naboulsi Cheese for Pecorino Sardo Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Naboulsi Cheese or Pecorino Sardo Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from sheep milk, originating in Italy.

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 Pecorino Sardo Cheese?

Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.

What's the Difference Between Naboulsi Cheese and Pecorino Sardo Cheese?

Origin: Naboulsi Cheese (Middle East and Palestine), Pecorino Sardo Cheese (Italy)
Milk type: Naboulsi Cheese (goat's or sheep's milk), Pecorino Sardo Cheese (Sheep's Milk)
Milk treatment: Naboulsi Cheese (pasteurized), Pecorino Sardo Cheese (Pasteurized or Thermized)
Texture: Naboulsi Cheese (semi-hard, brined), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
Rind: Naboulsi Cheese (natural), Pecorino Sardo Cheese (Pale yellow to mahogany)
Taste: Naboulsi Cheese (salty), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)

Side-by-Side Comparison

	Naboulsi Cheese	Pecorino Sardo Cheese
Country of Origin	Middle East And Palestine	Italy
Specific Origin	Nablus, Palestine	Sardinia
Milk Type	Goat's or sheep's milk	Sheep's Milk
Milk Treatment	Pasteurized	Pasteurized or Thermized
Texture	Semi-hard, brined	Firm but springy and elastic for Dolce, Hard and grainy for Maturo
Rind	Natural	Pale yellow to mahogany
Aging	—	20 to 60 days for Dolce, At least 60 days for Maturo
Taste	Salty	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo

Taste Comparison: Does Naboulsi Cheese Taste Like Pecorino Sardo Cheese?

Naboulsi Cheese reads as salty, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Naboulsi Cheese offers fresh, contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce.

Can You Substitute Naboulsi Cheese for Pecorino Sardo Cheese?

Naboulsi Cheese can stand in for Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Naboulsi Cheese reads as salty while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.

Which Is Better, Naboulsi Cheese or Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.

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Frequently Asked Questions

Is Naboulsi Cheese the same as Pecorino Sardo Cheese?

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

Is Naboulsi Cheese similar to Pecorino Sardo Cheese?

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

Can I substitute Naboulsi Cheese for Pecorino Sardo Cheese?

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

Does Naboulsi Cheese taste like Pecorino Sardo Cheese?

Naboulsi Cheese reads as salty, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Naboulsi Cheese leans fresh, and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.

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 Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

Which should I choose, Naboulsi Cheese or Pecorino Sardo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.