Nablus, West Bank · Palestine
Nabulsi.
Nabulsi is a squeaky, semi-hard sheep's cheese with a clean, salty bite and subtle herbaceous notes that linger on the palate. Its distinctive rubbery texture and delicate infusions of mastic gum and nigella seeds create an almost savory-aromatic quality—it's as much about texture as taste, with a briny minerality that speaks to its ancient Palestinian roots.
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The story
How it's made.
Why it tastes that way.
Nabulsi takes its name from Nablus (Nabulus) in the West Bank and has been made there for centuries. It is distinctive for being boiled in brine with mastic gum and nigella seeds (black seed), giving it a slightly rubbery, squeaky texture when fresh.
It is essential for Palestinian kunafa. The city of Nablus filed a geographical indication case before the World Trade Organization for this cheese.
Production · spec
- Milk
- Sheep · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 0–6 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Nabulsi's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Nabulsi.
23 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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