Mashgolah Nabulsi Cheese – Cow Milk Cheese for Kunafa 10kg

Nabulsi Cheese for Authentic Kunafa & Knafeh

Nabulsi Cheese is a traditional Palestinian Kunafa Cheese made from 100% cow milk and specially crafted for authentic kunafa and knafeh. Boiled in brine using traditional Nabulsi methods, it develops the smooth melt, soft texture, and signature stretch that make it one of the best cheeses for kunafa. Also known as Mashgolah or Mashmuluh, this premium Cheese for Kunafa delivers balanced flavor, consistent performance, and professional-quality results for bakeries, restaurants, and home kitchens.

Key Features & Specifications

• 100% Cow Milk Traditional Palestinian Nabulsi recipe.
• Perfect Stretch Ideal for soft kunafa and knafeh.
• Brined Cheese Boiled for authentic texture.
• Mild Flavor Balanced saltiness for desserts.
• 10kg Pack Perfect for bakeries and foodservice.
• Made in Palestine Authentic traditional production.

Designed Specifically for Kunafa

Unlike many cheeses adapted for desserts, Mashgolah Nabulsi Cheese is produced specifically for kunafa. The traditional brining process creates an elastic texture that melts evenly while producing the signature cheese pull expected in authentic knafeh. Compared with many Akkawi cheeses, it offers a smoother consistency, better stretch, and a more balanced salt level, making it an excellent choice for kunafa naama, halawet el jibn, and other Middle Eastern sweet cheese desserts. It can also be used in savory pastries such as sambousek and cheese pies.

Product Specifications

• 10 kg
• 100% cow milk
• Brined cheese
• Made in Palestine
• For kunafa

Soak the cheese in fresh water for 12 to 24 hours. For a milder taste, cut it into small pieces and change the water every 8 to 12 hours. Refrigerate for at least 24 hours after soaking before use. Some bakers mix it with mozzarella or cream cheese for a creamier texture.

Store in a cool place below 20°C, away from sunlight. After opening, divide into smaller portions and freeze in sealed bags, or store in airtight jars with original brine in the fridge. Refrigeration is fine for short-term use; freeze for long-term freshness.