Nabulsi cheese
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Nabulsi (or naboulsi) cheese is one of the traditional white brined cheese known in various countries of the Middle East, particularly in Palestine, Jordan and other neighboring countries. It is produced mainly from sheep and goat milk, although cow's milk can be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It has the 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. It is commonly used as a salty table cheese and as a major ingredient of knafeh.
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