Naboulsi Cheese vs Queijo de Évora

Q: Is Naboulsi Cheese the same as Queijo de Évora?

No. Naboulsi Cheese and Queijo de Évora are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Naboulsi Cheese for Queijo de Évora?

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

Q: Does Naboulsi Cheese taste like Queijo de Évora?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Naboulsi Cheese or Queijo de Évora?

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 Queijo de Évora is semi-hard and made from sheep milk.

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 Queijo de Évora?

Queijo de Évora is a PDO ewe's milk cheese from Évora, in Portugal's Alentejo. It is cured, hard or semi-hard, yellowish in color, and known for a slightly acidic flavor with a light peppery bite.

What's the Difference Between Naboulsi Cheese and Queijo de Évora?

Milk type: Naboulsi Cheese (goat's or sheep's milk), Queijo de Évora (Ewe's milk)
Milk treatment: Naboulsi Cheese (pasteurized), Queijo de Évora (Raw)
Texture: Naboulsi Cheese (semi-hard, brined), Queijo de Évora (Semi-hard)
Rind: Naboulsi Cheese (natural), Queijo de Évora (Sealed)

Side-by-Side Comparison

	Naboulsi Cheese	Queijo de Évora
Country of Origin	Middle East And Palestine	—
Specific Origin	Nablus, Palestine	Évora, Alentejo, Portugal
Milk Type	Goat's or sheep's milk	Ewe's milk
Milk Treatment	Pasteurized	Raw
Texture	Semi-hard, brined	Semi-hard
Rind	Natural	Sealed
Taste	Salty	—

Taste Comparison: Does Naboulsi Cheese Taste Like Queijo de Évora?

Their flavor profiles are distinct.

Can You Substitute Naboulsi Cheese for Queijo de Évora?

Naboulsi Cheese can stand in for Queijo de Évora 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.

Which Is Better, Naboulsi Cheese or Queijo de Évora?

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 profile, Queijo de Évora is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Naboulsi Cheese the same as Queijo de Évora?

No, they're distinct cheeses. Naboulsi Cheese is made from goat or sheep milk; Queijo de Évora uses sheep.

Is Naboulsi Cheese similar to Queijo de Évora?

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

Can I substitute Naboulsi Cheese for Queijo de Évora?

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

Does Naboulsi Cheese taste like Queijo de Évora?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Queijo de Évora made of?

Queijo de Évora is made from sheep milk (raw), using cardoon (cynara cardunculus) rennet.

Which should I choose, Naboulsi Cheese or Queijo de Évora?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Queijo de Évora is semi-hard.