production of the nabulsi cheese


[Characteristics]   [Production]  [Preservation]  [Spoilage]







Humeid and Tukan described the method of Nabulsi cheese production (1986) and Humeid et al. (1990) and can be described as follows:

1- sheep’s milk is warmed to about 35C and coagulated by rennet for 40-60 minutes until a curd is formed .

2- The curd is then strained in cheese cloth and the resulting solid residue is pressed for up to two hours.

cheese1.jpg (12133 bytes) Addition of curd to cheese cloth

Addition of curd in cheese cloth

cheese6.jpg (8852 bytes)

The filled cheese clothe are placed on flat surface for 5 to 8 minutes, to allow whey drainage from the curd.

The filled cheese clothe are placed on flat surface for 5 to 8 minutes, to allow whey drainage from the curd.


An enlarged figure show the curd in cheese cloth before pressing, this step can be considered as whey preremoval step.


cheese5.jpg (7979 bytes)

The transfer of filled cheese cloth after the drainage of whey to the  pressing step


Spreading of curd in cheese pressing mold, this step require spreading of curd to all corners of the mold. Improper spreading of the cheese can damage the cheese pieces shape.


The curd in cheese cloth after spreading it in the mold before pressing.


This image show the  folded cheese cloth in the mold. After this step the curd is now ready for pressing -step


The pressing of cheese, this step can be done by putting folded cheese cloth between stainless steal in layers and putting suitable weight on the cheese.


3- The pressed cheese is then cut into small rectangular blocks with dimensions of (8x4x2 cm). These pieces are sprinkled with salt for further whey drainage and is then boiled.

Cutting of pressed cheese


The sprinkling of salt on the cheese for further removal of whey from cheese. This step take from one to two dayes. The fast diffusion of salt into the cheese and further removal of whey - which mean that the moisture content of the cheese are decreased- can prevent the spoilage of cheese during this period.

Another picture showing the sprinkling of salt on cheese after pressing step.


4- Boiling is done by dipping cheese pieces in boiling brine ( not less than 15% w/v salt ) and heating at boiling temperature until pieces soft and float on the surface of the brine. This process usually requires about 5-15min.

5- The pieces are then taken out of the brine, placed over a flat surface, reshaped by slight pressing, then left to cool.

6-The cheese is then stored, with the brine in which it was boiled using 10-20 Liter cans, usually without refrigeration.

Filling of cheese in cans, and addition of the brine to cans.

This image show the final product, the product are storable for one year without refrigeration.


- Humeid, M. Tukan, S. 1986. Toward the Development of the Traditional Method of White Boiled "Nabulsi" cheese Production, Dirasat.13 (5):19-29.

- Humeid, M. A., Tukan, K. and Yammani, M. I. 1990. In Bag Steaming of White Brined Cheese as a Method for preservation. Milchwissenschasft. 45: 513-516.

send e-mail to Khaled Abu-Alruz


[Home Page] [Nabulsi Cheese] [About me] [Guest book]

[Hot Links] [Interestes] [Photoalbum] [Site in Arabic]