characteristics of the nabulsi cheese


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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 milk.
  • 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.

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