Naboulsi Cheese vs Vlašić Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

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

• Origin: Naboulsi Cheese (Middle East and Palestine), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Vlašić Cheese (Strained)
• Texture: Naboulsi Cheese (semi-hard, brined), Vlašić Cheese (Solid, spreadable)
• Taste: Naboulsi Cheese (salty), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Vlašić Cheese?

Naboulsi Cheese reads as salty, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Naboulsi Cheese offers fresh, contrasted with Vlašić Cheese's pleasant, of sheep’s milk.

Can You Substitute Naboulsi Cheese for Vlašić Cheese?

Naboulsi Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Naboulsi Cheese reads as salty while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Naboulsi Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Naboulsi Cheese the same as Vlašić Cheese?

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

Is Naboulsi Cheese similar to Vlašić Cheese?

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

Can I substitute Naboulsi Cheese for Vlašić Cheese?

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

Does Naboulsi Cheese taste like Vlašić Cheese?

Naboulsi Cheese reads as salty, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Naboulsi Cheese leans fresh, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

Which should I choose, Naboulsi Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Vlašić Cheese is solid, spreadable.