Naboulsi Cheese vs Robiola di Roccaverano Cheese
Naboulsi Cheese
Robiola di Roccaverano Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
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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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Naboulsi Cheese and Robiola di Roccaverano Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Robiola di Roccaverano Cheese (Italy)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Naboulsi Cheese (pasteurized), Robiola di Roccaverano Cheese (raw)
- Texture: Naboulsi Cheese (semi-hard, brined), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Naboulsi Cheese (natural), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Taste: Naboulsi Cheese (salty), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Naboulsi Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | Italy |
| Specific Origin | Nablus, Palestine | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Goat's or sheep's milk | Goat |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, brined | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural | Thin with molds (for affinato) |
| Aging | — | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Salty | Acidic, savory |
Taste Comparison: Does Naboulsi Cheese Taste Like Robiola di Roccaverano Cheese?
Naboulsi Cheese reads as salty, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Naboulsi Cheese offers fresh, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent.
Can You Substitute Naboulsi Cheese for Robiola di Roccaverano Cheese?
Naboulsi Cheese can stand in for Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Naboulsi Cheese reads as salty while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Naboulsi Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Naboulsi Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Robiola di Roccaverano Cheese comes from Italy. Naboulsi Cheese is made from goat or sheep milk; Robiola di Roccaverano Cheese uses goat.
Is Naboulsi Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Robiola di Roccaverano Cheese?
Naboulsi Cheese reads as salty, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Naboulsi Cheese leans fresh, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Naboulsi Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).