This cheese is a traditional Palestinian white cheese, the specialty of the city Nablus. A very uniquely flavored white cheese, made out of a mixture of both, ewe’s and goat’s milk. It is one of those products, where the variety available in the UAE market is a replica that is no way near the authentic and high quality original Nabulsi cheese.
Dima personally, looked throughout Jordan for the best Nabulsi cheese maker and found one who was very close to the cheese created in Nablus. "Close" but not quite, so she agreed with the maker to follow her own family recipe for Nabulsi cheese, and together they made a few batches, that were finally chosen to be made exclusively for this “MOONEH“ range. Our Nabulsi Cheese is the Produce of Jordan.
How to prepare this cheese for eating/using:
Once bought the cheese needs to be sweetened by soaking in fresh water for a few days before eating, as this cheese following ancient preservation methods is cured in salt (no preservatives or chemicals). As such it cannot be eaten as is, and must be soaked in fresh water before eating to rid it of the extra salt. This is great because how sweet/savoury you wish the cheese to be is totally up to you. Prolonged boiling results in sweeter cheese.
For salty flavor soak for 2 days in fresh water. For sweeter soak for 3 days changing the water daily. For saltless flavour (for making Knafeh) soak and change the water daily untill all salt is out.
Storage Instructions and Expiry:
Once soaked the cheese will last for up to 5 days in the fridge. Before soaking the cheese remains good for use up to 2 years when preserved in its brine in the fridge.
Our packaging is in 400g glass jars. Also Available in 1 Kg vacuum bags or 4 KG tin.