Naboulsi Cheese vs Rocamadour Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

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

• Origin: Naboulsi Cheese (Middle East and Palestine), Rocamadour Cheese (France)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Rocamadour Cheese (goat's milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
• Texture: Naboulsi Cheese (semi-hard, brined), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Naboulsi Cheese (natural), Rocamadour Cheese (White, soft (early); (matured))
• Taste: Naboulsi Cheese (salty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Rocamadour Cheese?

Naboulsi Cheese reads as salty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Naboulsi Cheese offers fresh, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell.

Can You Substitute Naboulsi Cheese for Rocamadour Cheese?

Naboulsi Cheese can stand in for Rocamadour 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 and creamy; becomes drier (matured). Flavor-wise, Naboulsi Cheese reads as salty while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Naboulsi Cheese or Rocamadour 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 and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Naboulsi Cheese the same as Rocamadour Cheese?

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

Is Naboulsi Cheese similar to Rocamadour Cheese?

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

Can I substitute Naboulsi Cheese for Rocamadour Cheese?

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

Does Naboulsi Cheese taste like Rocamadour Cheese?

Naboulsi Cheese reads as salty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Naboulsi Cheese leans fresh, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

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 Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Naboulsi Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Rocamadour Cheese is soft and creamy; becomes drier (matured).