Nabulsi

Also: نابلسي, jibneh nabulsieh, Nablus cheese

Nabulsi cheese comes from Nablus in Palestine and is made widely in Jordan and the Levant. Sheep or goat milk, now often cow, is set with rennet, the curd pressed into blocks, then boiled in salted water flavoured with mahleb, the kernel of a wild cherry, and mastic resin. Boiling gives it a firm, rubbery texture and keeps it for a year or more stored in brine in hot weather. Before eating, it is soaked to reduce its salt and is then mild, springy and faintly perfumed. It softens and stretches when heated, which makes it the classic cheese in kunafa nabulsiyeh, the syrup-soaked pastry for which Nablus is famous.

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