Naboulsi Cheese vs Reblochon Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Naboulsi Cheese and Reblochon Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Reblochon Cheese (France)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Naboulsi Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Naboulsi Cheese (semi-hard, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Naboulsi Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Naboulsi Cheese (salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Naboulsi Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | France |
| Specific Origin | Nablus, Palestine | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, brined | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty | Creamy, nutty |
Taste Comparison: Does Naboulsi Cheese Taste Like Reblochon Cheese?
Naboulsi Cheese reads as salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Naboulsi Cheese for Reblochon Cheese?
Naboulsi Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Naboulsi Cheese reads as salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Naboulsi Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Naboulsi Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Reblochon Cheese comes from France. Naboulsi Cheese is made from goat or sheep milk; Reblochon Cheese uses cow.
Is Naboulsi Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Reblochon Cheese?
Naboulsi Cheese reads as salty, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Naboulsi Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Reblochon Cheese is ivory-colored, creamy and supple.