Naboulsi Cheese vs Red Leicester Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Naboulsi Cheese and Red Leicester Cheese?

• Origin: Naboulsi Cheese (Middle East and Palestine), Red Leicester Cheese (United Kingdom)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Red Leicester Cheese (cow's milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Naboulsi Cheese (semi-hard, brined), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Naboulsi Cheese (natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Taste: Naboulsi Cheese (salty), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Red Leicester Cheese?

Naboulsi Cheese reads as salty, while Red Leicester Cheese brings caramel, sweet character. On the nose, Naboulsi Cheese offers fresh, contrasted with Red Leicester Cheese's mild.

Can You Substitute Naboulsi Cheese for Red Leicester Cheese?

Naboulsi Cheese can stand in for Red Leicester 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 hard, similar to cheddar but more moist, crumbly. Flavor-wise, Naboulsi Cheese reads as salty while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Naboulsi Cheese or Red Leicester 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 hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Naboulsi Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Red Leicester Cheese comes from United Kingdom. Naboulsi Cheese is made from goat or sheep milk; Red Leicester Cheese uses cow.

Is Naboulsi Cheese similar to Red Leicester Cheese?

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

Can I substitute Naboulsi Cheese for Red Leicester Cheese?

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

Does Naboulsi Cheese taste like Red Leicester Cheese?

Naboulsi Cheese reads as salty, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Naboulsi Cheese leans fresh, and Red Leicester Cheese is closer to mild.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Naboulsi Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.