Naboulsi Cheese vs Redykołka Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Redykołka Cheese is elastic and slightly hard and made from cow or 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 Redykołka Cheese?
Redykołka is a smoked cheese from the Podhale region of Poland, made from the leftover Bundz used for Oscypek. It is known for decorative shapes such as animals, hearts and wreaths, and for a strong smoked aroma with a spicy, slightly salty taste.
What's the Difference Between Naboulsi Cheese and Redykołka Cheese?
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Redykołka Cheese (Sheep's milk, up to 40% cow's milk)
- Milk treatment: Naboulsi Cheese (pasteurized), Redykołka Cheese (Unpasteurised)
- Texture: Naboulsi Cheese (semi-hard, brined), Redykołka Cheese (Elastic and slightly hard)
- Rind: Naboulsi Cheese (natural), Redykołka Cheese (Glistening straw color, smooth and elastic, may be slightly rough)
- Taste: Naboulsi Cheese (salty), Redykołka Cheese (Slightly salty)
Side-by-Side Comparison
| Naboulsi Cheese | Redykołka Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | — |
| Specific Origin | Nablus, Palestine | Podhale Region |
| Milk Type | Goat's or sheep's milk | Sheep's milk, up to 40% cow's milk |
| Milk Treatment | Pasteurized | Unpasteurised |
| Texture | Semi-hard, brined | Elastic and slightly hard |
| Rind | Natural | Glistening straw color, smooth and elastic, may be slightly rough |
| Aging | — | 3-7 days of smoking |
| Taste | Salty | Slightly salty |
Taste Comparison: Does Naboulsi Cheese Taste Like Redykołka Cheese?
Naboulsi Cheese reads as salty, while Redykołka Cheese brings slightly salty character. On the nose, Naboulsi Cheese offers fresh, contrasted with Redykołka Cheese's smoked.
Can You Substitute Naboulsi Cheese for Redykołka Cheese?
Naboulsi Cheese can stand in for Redykołka 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 elastic and slightly hard. Flavor-wise, Naboulsi Cheese reads as salty while Redykołka Cheese brings slightly salty notes.
Which Is Better, Naboulsi Cheese or Redykołka 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 elastic and slightly hard profile, Redykołka Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Redykołka Cheese fits dishes calling for slightly salty.
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Frequently Asked Questions
Is Naboulsi Cheese the same as Redykołka Cheese?
No, they're distinct cheeses. Naboulsi Cheese is made from goat or sheep milk; Redykołka Cheese uses cow or sheep.
Is Naboulsi Cheese similar to Redykołka Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Redykołka Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Redykołka Cheese?
Naboulsi Cheese reads as salty, while Redykołka Cheese is slightly salty. Aromas also diverge. Naboulsi Cheese leans fresh, and Redykołka Cheese is closer to smoked.
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 Redykołka Cheese made of?
Redykołka Cheese is made from cow or sheep milk (unpasteurised). It's typically aged 3-7 days of smoking.
Which should I choose, Naboulsi Cheese or Redykołka Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Redykołka Cheese is elastic and slightly hard.