Naboulsi Cheese vs Salers Cheese
Naboulsi Cheese
Salers Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Salers Cheese is firm and made from cow milk, originating in France.
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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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Naboulsi Cheese and Salers Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Salers Cheese (France)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Salers Cheese (cow's milk)
- Milk treatment: Naboulsi Cheese (pasteurized), Salers Cheese (unpasteurized)
- Texture: Naboulsi Cheese (semi-hard, brined), Salers Cheese (Firm)
- Rind: Naboulsi Cheese (natural), Salers Cheese (Thick gray)
- Taste: Naboulsi Cheese (salty), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Naboulsi Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | France |
| Specific Origin | Nablus, Palestine | Salers, Massif Central |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-hard, brined | Firm |
| Rind | Natural | Thick gray |
| Aging | — | Minimum of three months, up to forty-five months |
| Taste | Salty | Strong-tasting |
Taste Comparison: Does Naboulsi Cheese Taste Like Salers Cheese?
Naboulsi Cheese reads as salty, while Salers Cheese brings strong-tasting character.
Can You Substitute Naboulsi Cheese for Salers Cheese?
Naboulsi Cheese can stand in for Salers 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 firm. Flavor-wise, Naboulsi Cheese reads as salty while Salers Cheese brings strong-tasting notes.
Which Is Better, Naboulsi Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Naboulsi Cheese the same as Salers Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Salers Cheese comes from France. Naboulsi Cheese is made from goat or sheep milk; Salers Cheese uses cow.
Is Naboulsi Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Salers Cheese?
Naboulsi Cheese reads as salty, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Naboulsi Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Salers Cheese is firm.