Mashgolah Nabulsi Cheese 10kg – Cow Milk Cheese for Kunafa

Experience authentic Palestinian flavor with Mashgolah Nabulsi cheese, a traditional cow milk brined cheese specially crafted for making soft and stretchy kunafa. This cheese is widely recognized as one of the best cheese for kunafa and knafeh desserts.

Mashgolah Nabulsi Cheese – Cheese for Kunafa & Knafeh

• Authentic Nabulsi cheese made from 100% cow milk using traditional Palestinian methods
• Boiled in brine to achieve the perfect texture for kunafa naama
• Known for its smooth melt and signature stretch, ideal for desserts
• Also called Mashmuluh, commonly used in Middle Eastern sweets

Perfect for Kunafa & Desserts

• One of the best cheese for kunafa due to its stretchy and soft texture
• Ideal cheese for knafeh nabulsi and traditional Middle Eastern desserts
• Delivers the perfect cheese pull and melt consistency
• Better balanced and less salty than many alternative cheeses

Flavor & Texture

• Mild, creamy flavor with light saltiness
• Smooth and elastic texture when melted
• Designed specifically for soft kunafa (kunafa naama)

How to Use

• Perfect for kunafa, knafeh, and sweet cheese desserts
• Suitable for halawet el jibn and cheese-based pastries
• Can also be used for savory dishes like pies or sambousek
• Works as a premium cheese for kunafa and baking

Quality & Origin

• Made in Palestine using traditional Nabulsi methods
• Produced from high-quality cow milk
• Represents authentic Palestinian dessert culture

Why You’ll Love It

• Best cheese for kunafa with perfect melt and stretch
• Designed for both home use and professional kitchens
• Bulk 10kg format ideal for bakeries and restaurants
• More consistent and smoother than akawi cheese

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.