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Cheese from Palestine
Nabulsi is a white brined cheese. The pressed rennet curd is salted, then scalded in boiling brine at 90–100 °C, which firms it and helps it keep. It is stored in strong brine in jars, at room temperature for months. Made in 5 steps over 3 months – 9 months. The longest step, store in brine, takes 3–9 months (Al-Ismail K.M 2003). Salt is 18 % (Ayyash M.M 2011).
| Main step | 3–9 monthsMeasured[alismail2003][ayyash2011] | Store in brine |
|---|---|---|
| Temperature | 90–100 °CReported[alichanidis2008] | Scald in boiling brine |
| Salt | 18 %Reported[ayyash2011] | Store in brine |
| Milk · Most traditional cheeses of the region are made from sheep or goat milk[alichanidis2008] | |
| Rennet[alichanidis2008] | |
| 18 % brine in one study | Salt[ayyash2011] |
| Starter | none named in the sources read |
Total time across the recorded steps: 3 months – 9 months
What changes: Rennet sets the milk into a curd
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nabulsi is scalded in boiling brine after salting, which white brined cheeses such as Feta are not. This, with strong brine, lets it keep for months at room temperature.
In one study fresh cheese carried coliforms, Staphylococcus aureus, yeasts and moulds that a 115 °C, 2 min in-container heat treatment removed for a year. Fat and cholesterol oxidise more in jars exposed to light.
Hazards the sources name: Coliforms, Staphylococcus aureus, yeasts and moulds; an in-container heat treatment of 115 °C for 2 min removed them for a year of storage in one study.
Every number is labelled with how it is known. How this atlas is made
