Naboulsi Cheese vs Queso Camerano

Q: Is Naboulsi Cheese the same as Queso Camerano?

No. Naboulsi Cheese and Queso Camerano 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 Queso Camerano?

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

Q: Which should I choose, Naboulsi Cheese or Queso Camerano?

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

Queso Camerano

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) and made from goat milk.

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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 Queso Camerano?

Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.

What's the Difference Between Naboulsi Cheese and Queso Camerano?

Milk type: Naboulsi Cheese (goat's or sheep's milk), Queso Camerano (Goat)
Milk treatment: Naboulsi Cheese (pasteurized), Queso Camerano (Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured))
Texture: Naboulsi Cheese (semi-hard, brined), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
Rind: Naboulsi Cheese (natural), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
Taste: Naboulsi Cheese (salty), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))

Side-by-Side Comparison

	Naboulsi Cheese	Queso Camerano
Country of Origin	Middle East And Palestine	—
Specific Origin	Nablus, Palestine	La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra De Rioja Baja, And Other Specified Municipalities)
Milk Type	Goat's or sheep's milk	Goat
Milk Treatment	Pasteurized	Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)
Texture	Semi-hard, brined	Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured)
Rind	Natural	None (fresh, soft); defined with mold (semi-cured, cured)
Aging	—	Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days)
Taste	Salty	Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged)

Taste Comparison: Does Naboulsi Cheese Taste Like Queso Camerano?

Naboulsi Cheese reads as salty, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Naboulsi Cheese offers fresh, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured).

Can You Substitute Naboulsi Cheese for Queso Camerano?

Naboulsi Cheese can stand in for Queso Camerano 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 soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Naboulsi Cheese reads as salty while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.

Which Is Better, Naboulsi Cheese or Queso Camerano?

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 soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).

Which is your favorite?

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Frequently Asked Questions

Is Naboulsi Cheese the same as Queso Camerano?

No, they're distinct cheeses. Naboulsi Cheese is made from goat or sheep milk; Queso Camerano uses goat.

Is Naboulsi Cheese similar to Queso Camerano?

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

Can I substitute Naboulsi Cheese for Queso Camerano?

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

Does Naboulsi Cheese taste like Queso Camerano?

Naboulsi Cheese reads as salty, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Naboulsi Cheese leans fresh, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).

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 Queso Camerano made of?

Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).

Which should I choose, Naboulsi Cheese or Queso Camerano?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).