Naboulsi Cheese vs Tomme des Pyrénées Cheese

Q: Is Naboulsi Cheese the same as Tomme des Pyrénées Cheese?

No. Naboulsi Cheese and Tomme des Pyrénées Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Naboulsi Cheese for Tomme des Pyrénées Cheese?

In most recipes you can swap Naboulsi Cheese for Tomme des Pyrénées Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Naboulsi Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.

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 Tomme des Pyrénées Cheese?

Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.

What's the Difference Between Naboulsi Cheese and Tomme des Pyrénées Cheese?

Milk type: Naboulsi Cheese (goat's or sheep's milk), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
Milk treatment: Naboulsi Cheese (pasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
Texture: Naboulsi Cheese (semi-hard, brined), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
Rind: Naboulsi Cheese (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
Taste: Naboulsi Cheese (salty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

	Naboulsi Cheese	Tomme des Pyrénées Cheese
Country of Origin	Middle East And Palestine	—
Specific Origin	Nablus, Palestine	French Side Of The Pyrenees
Milk Type	Goat's or sheep's milk	Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk)
Milk Treatment	Pasteurized	Heat-treated or raw
Texture	Semi-hard, brined	Soft, melty, creamy, becomes firmer as it ripens
Rind	Natural	Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses
Aging	—	Minimum ripening period varies from 21 to 90 days depending on weight and milk type
Taste	Salty	Varies from fresh whey aromas to more pronounced aromas

Taste Comparison: Does Naboulsi Cheese Taste Like Tomme des Pyrénées Cheese?

Naboulsi Cheese reads as salty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Naboulsi Cheese offers fresh, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas.

Can You Substitute Naboulsi Cheese for Tomme des Pyrénées Cheese?

Naboulsi Cheese can stand in for Tomme des Pyrénées 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, melty, creamy, becomes firmer as it ripens. Flavor-wise, Naboulsi Cheese reads as salty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Naboulsi Cheese or Tomme des Pyrénées 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, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Which is your favorite?

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Frequently Asked Questions

Is Naboulsi Cheese the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Naboulsi Cheese is made from goat or sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep.

Is Naboulsi Cheese similar to Tomme des Pyrénées Cheese?

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

Can I substitute Naboulsi Cheese for Tomme des Pyrénées Cheese?

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

Does Naboulsi Cheese taste like Tomme des Pyrénées Cheese?

Naboulsi Cheese reads as salty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Naboulsi Cheese leans fresh, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

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 Tomme des Pyrénées Cheese made of?

Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Which should I choose, Naboulsi Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.