Naboulsi Cheese vs Provolone Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Provolone Cheese is semi-hard, artisan and made from cow 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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Naboulsi Cheese and Provolone Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Provolone Cheese (Italy)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Provolone Cheese (cow's milk)
- Texture: Naboulsi Cheese (semi-hard, brined), Provolone Cheese (semi-hard, artisan)
- Taste: Naboulsi Cheese (salty), Provolone Cheese (tangy)
Side-by-Side Comparison
| Naboulsi Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | Italy |
| Specific Origin | Nablus, Palestine | Campania, Italy |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, brined | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | — | At least 4 months for piccante |
| Taste | Salty | Tangy |
Taste Comparison: Does Naboulsi Cheese Taste Like Provolone Cheese?
Naboulsi Cheese reads as salty, while Provolone Cheese brings tangy character. On the nose, Naboulsi Cheese offers fresh, contrasted with Provolone Cheese's pleasant.
Can You Substitute Naboulsi Cheese for Provolone Cheese?
Naboulsi Cheese can stand in for Provolone 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 Provolone Cheese brings tangy notes.
Which Is Better, Naboulsi Cheese or Provolone 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, Provolone Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
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Frequently Asked Questions
Is Naboulsi Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Provolone Cheese comes from Italy. Naboulsi Cheese is made from goat or sheep milk; Provolone Cheese uses cow.
Is Naboulsi Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Provolone Cheese?
Naboulsi Cheese reads as salty, while Provolone Cheese is tangy. Aromas also diverge. Naboulsi Cheese leans fresh, and Provolone Cheese is closer to pleasant.
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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Naboulsi Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Provolone Cheese is semi-hard, artisan.