Jordanian Nabulsi cheese is one of the most distinctive elements of local gastronomy and, for many, it is the national dairy product alongside akkawi cheese, to which we also dedicated another post on this blog. But what makes it so special and delicious? In this post, we delve into this cheese so you know what it contains and how you can taste it.
And we remind you that Jordan’s gastronomy has a strong connection to that of other neighboring countries, such as Turkey or Egypt, to which you can travel with other agencies from our Mandala Tours group.
What Makes Nabulsi Cheese Different
Nabulsi cheese is not just any cheese: its flavor, texture, and composition are all distinct from others, making it unmistakable (and highly sought after). Its name, incidentally, derives from the city of Nablus, in the West Bank, from where it is believed to have spread to other nearby territories, including Jordan.
For its preparation, sheep’s, goat’s, or cow’s milk can be used, or a mixture of all of them, though sheep’s milk is the most common. The process involves several phases, including the addition of rennet during cooking, compression after coagulation, cooling, and a second cooking, before resting in brine.
This last point is precisely one of the defining details of Nabulsi cheese: its salty flavor, at least if a piece is taken directly from the block. In fact, producers add an especially high amount of brine to facilitate its preservation, but for tasting, it is recommended to desalt it by letting it soak in refrigerated water for a few hours.
But its salty and fresh flavor has an important nuance: the aroma of mahleb, which is a type of cherry from which a spice is extracted. This is added during the production process, as is lentisk resin, which also contributes a particular nuance of flavor, and especially texture.
In this way, we arrive at the other detail that makes Nabulsi cheese truly special: its soft and elastic texture, which many will find reminiscent of mozzarella (in fact, in some dishes, this Italian cheese is used if Nabulsi cheese is not readily available).
How to Enjoy Nabulsi Cheese
Nabulsi cheese can be eaten on its own, naturally. But as we mentioned above, it is advisable to desalt it beforehand, both to better appreciate its fresh flavor and to combat hypertension, in the case of abundant consumption.
However, Nabulsi cheese is used in many Jordanian culinary preparations, both sweet and savory. Without a doubt, the sweet dish most associated with this dairy product is knafeh, a national pastry we discuss in this other post, which contains semolina, syrup, grated pistachio, and, above all, Nabulsi cheese: biting into it and feeling the cheese strings is a pleasure you shouldn’t miss on your trip to Jordan.
Additionally, another curious way to enjoy Nabulsi cheese is fried in oil. To do this, it should be cut into slices and placed in a pan with boiling oil, preferably olive oil, although butter can also be used. In this case, the white color of the cheese turns golden and, above all, it acquires greater firmness, with its crispy edges. These fried cheese slices are often served with olives and fresh tomato, as well as lettuce in a kind of irresistible salad.
Whatever your choice, sweet or savory, on its own or accompanied, Nabulsi cheese will be one of your best discoveries during your trip to Jordan, especially if you love gastronomy in general and dairy products in particular.
