Naboulsi Cheese vs Provoleta Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Provoleta Cheese is semi-hard, artisan and made from buffalo milk, originating in Argentina.
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 Provoleta Cheese?
Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.
What's the Difference Between Naboulsi Cheese and Provoleta Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Provoleta Cheese (Argentina)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Provoleta Cheese (water buffalo's milk)
- Texture: Naboulsi Cheese (semi-hard, brined), Provoleta Cheese (semi-hard, artisan)
- Taste: Naboulsi Cheese (salty), Provoleta Cheese (mild, smokey)
Side-by-Side Comparison
| Naboulsi Cheese | Provoleta Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | Argentina |
| Specific Origin | Nablus, Palestine | Córdoba, Argentina |
| Milk Type | Goat's or sheep's milk | Water buffalo's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Semi-hard, brined | Semi-hard, artisan |
| Rind | Natural | — |
| Taste | Salty | Mild, smokey |
Taste Comparison: Does Naboulsi Cheese Taste Like Provoleta Cheese?
Naboulsi Cheese reads as salty, while Provoleta Cheese brings mild, smokey character. On the nose, Naboulsi Cheese offers fresh, contrasted with Provoleta Cheese's fresh.
Can You Substitute Naboulsi Cheese for Provoleta Cheese?
Naboulsi Cheese can stand in for Provoleta 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-hard, artisan. Flavor-wise, Naboulsi Cheese reads as salty while Provoleta Cheese brings mild, smokey notes.
Which Is Better, Naboulsi Cheese or Provoleta 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-hard, artisan profile, Provoleta Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Provoleta Cheese fits dishes calling for mild, smokey.
Which is your favorite?
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Frequently Asked Questions
Is Naboulsi Cheese the same as Provoleta Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Provoleta Cheese comes from Argentina. Naboulsi Cheese is made from goat or sheep milk; Provoleta Cheese uses buffalo.
Is Naboulsi Cheese similar to Provoleta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Provoleta Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Provoleta Cheese?
Naboulsi Cheese reads as salty, while Provoleta Cheese is mild, smokey.
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 Provoleta Cheese made of?
Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.
Which should I choose, Naboulsi Cheese or Provoleta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Provoleta Cheese is semi-hard, artisan.