Baladi vs Nabulsi cheese
Baladi
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Lebanon
Baladi is a fresh white cheese from Lebanon. The name means village or country style, and local speech also calls the fresh piece green cheese. That second name refers to an unripened cheese, not to a green color. The paste is soft, rindless, and mildly salty, with a creamy bite and a clean dairy taste. Marks from the draining basket or hoop often show on the surface.
Nabulsi cheese
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Levant
- Place
- Nablus
Nabulsi cheese is a firm white brine cheese from Nablus, in the Levant, made from sheep's milk, goat's milk, or a mix of the two. Makers boil the curd and season it with mahlab and mastic, which sets it apart from a plain salted white cheese. The block has no rind. It is stored in brine, so the first bite is salty. After a soak, the spice and the milk flavor come forward.