Jibneh Arabieh vs Nabulsi cheese
Jibneh Arabieh
Facts
- Texture
- Semi-soft
- Type
- Fresh
- Rind
- No rind
- Country
- Levant
- Place
- Arabian Peninsula
Jibneh Arabieh is a mild white cheese of the Levant, and it is also widely eaten across the Arabian Peninsula. The name means Arabic cheese, and in shops it is the plain everyday white cheese rather than a spiced specialty. The paste is semi soft, with an open supple texture and no rind. Salt is present but gentle. People slice it for breakfast, tuck it into bread, and cook with it when they want a mild melt.
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.