Naboulsi Cheese vs Robiola Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

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 Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

What's the Difference Between Naboulsi Cheese and Robiola Cheese?

• Origin: Naboulsi Cheese (Middle East and Palestine), Robiola Cheese (Italy)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Naboulsi Cheese (semi-hard, brined), Robiola Cheese (soft-ripened, creamy)
• Rind: Naboulsi Cheese (natural), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Naboulsi Cheese (salty), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Robiola Cheese?

Naboulsi Cheese reads as salty, while Robiola Cheese brings tangy, mildly sour character. On the nose, Naboulsi Cheese offers fresh, contrasted with Robiola Cheese's mild, no ammonia.

Can You Substitute Naboulsi Cheese for Robiola Cheese?

Naboulsi Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Naboulsi Cheese reads as salty while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Naboulsi Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Naboulsi Cheese the same as Robiola Cheese?

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

Is Naboulsi Cheese similar to Robiola Cheese?

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

Can I substitute Naboulsi Cheese for Robiola Cheese?

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

Does Naboulsi Cheese taste like Robiola Cheese?

Naboulsi Cheese reads as salty, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Naboulsi Cheese leans fresh, and Robiola Cheese is closer to mild, no ammonia.

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 Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Naboulsi Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Robiola Cheese is soft-ripened, creamy.