Naboulsi Cheese vs Roquefort Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Naboulsi Cheese (Middle East and Palestine), Roquefort Cheese (France)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Naboulsi Cheese (semi-hard, brined), Roquefort Cheese (Moist, very creamy)
• Rind: Naboulsi Cheese (natural), Roquefort Cheese (none)
• Taste: Naboulsi Cheese (salty), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Roquefort Cheese?

Naboulsi Cheese reads as salty, while Roquefort Cheese brings mild to strong character. On the nose, Naboulsi Cheese offers fresh, contrasted with Roquefort Cheese's sweet.

Can You Substitute Naboulsi Cheese for Roquefort Cheese?

Naboulsi Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Naboulsi Cheese reads as salty while Roquefort Cheese brings mild to strong notes.

Which Is Better, Naboulsi Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Naboulsi Cheese the same as Roquefort Cheese?

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

Is Naboulsi Cheese similar to Roquefort Cheese?

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

Can I substitute Naboulsi Cheese for Roquefort Cheese?

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

Does Naboulsi Cheese taste like Roquefort Cheese?

Naboulsi Cheese reads as salty, while Roquefort Cheese is mild to strong. Aromas also diverge. Naboulsi Cheese leans fresh, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Naboulsi Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Roquefort Cheese is moist, very creamy.