Nabulsi cheese vs Tzfatit
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.
Tzfatit
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Israel
- Place
- Upper Galilee
Tzfatit is a semi-hard salty cheese from the Upper Galilee in Israel. Traditional makers use sheep's milk, and they form the cheese in baskets that leave ring marks on the surface. The paste is white, elastic, and moist rather than dry and crumbly. Salt is part of the identity, but the taste stays milder than that of many sharp brined cheeses. It is eaten young more often than it is kept until the paste turns very hard.