The most favorable characteristics of high
quality Nabulsi cheese was described by Humeid and Tukan
(1986) and can be described as follows:
- Shape and dimensions: cheese is
preferred to be parallel, rectangular in shape
with dimension (8 x 4 x 1.5 cm).
- Color: white; cheese with
yellowish color is attributed to the use of cow’s
- Texture: semi-hard, no gas holes
and becoming soft and elastic when heated.
- Flavor: characteristic for ewe’s
and goat’s milk but is influenced by the
particular flavor of mahlab (Prunus mahaleb)
and mastic (Pistacia lentiscus) added to
the boiling brine.