Habibah Nabulsi Cheese – Sheep & Goat Milk Cheese in Brine - 2.76 lb (1.25 kg)

Nabulsi Cheese – Authentic Palestinian Sheep & Goat Milk Brined Cheese

Nabulsi Cheese is an authentic Palestinian brined cheese made from a traditional blend of sheep and goat milk. Habibah Nabulsi Cheese is crafted using traditional Palestinian methods and flavored with mahaleb and mastic, creating a rich, creamy taste with a subtle tang and distinctive aroma. Preserved in brine to maintain its texture and flavor, this versatile cheese is ideal for frying, baking, pastries, desserts, or serving fresh after soaking.

Key Features & Specifications

• Sheep & Goat Milk Rich balanced flavor.
• Mahaleb & Mastic Traditional aromatic spices.
• Brined Cheese Authentic Palestinian recipe.
• Versatile Use Sweet and savory dishes.
• Traditional Methods Made in Palestine.
• 1.25kg Pack Family-size format.

Traditional Preparation & Serving

Habibah Nabulsi Cheese is preserved in brine to maintain its authentic flavor and texture. Before use, soak the cheese in cold water for at least 24 hours, changing the water every 6 to 8 hours to reduce the salt level according to your preference. After soaking, enjoy it fresh with olive oil and za'atar, fry until golden, bake in pastries such as sambousek and fatayer, prepare traditional desserts like kunafa, or include it on a mezze platter alongside olives, tomatoes, cucumbers, hummus, baba ganoush, and fresh bread.

Product Specifications

• 1.25kg Pack
• Sheep & Goat Milk
• Brined Cheese
• Mahaleb & Mastic
• Made in Palestine

Soak the cheese in water for at least 24 hours to reduce saltiness, changing the water every 6 to 8 hours. Enjoy it fresh, fried, or baked in pastries and desserts. Ideal for mezze platters, traditional dishes, and Middle Eastern sweets like Kunafa.

Before opening, store in a cool, dry place below 20°C and away from sunlight. After opening, refrigerate in a sealed container with brine. For long-term storage, freeze in freezer-safe bags with brine to maintain texture and moisture.