Mashgolah Nabulsi Cheese

Mashgolah Nabulsi Cheese is an authentic Palestinian cheese made from 100% fresh cow milk and boiled in brine using traditional methods. Ideal for soft, stretchy Kunafa Naama, this cheese delivers a perfect melt and mild flavor. Loved by home bakers and professionals alike, it’s a top-quality alternative to Akawi, with less saltiness and a smoother texture—perfect for desserts and savory dishes.

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.