Nabulsi cheese

The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to create mashmouleh () cheese. The cheese is first prepared by heating the milk and then adding rennet, after the milk coagulates, the curds are pressed, cooled, cut, then boiled, and finally stored in brine. The cheese is traditionally flavored by adding mastic gum and mahaleb to the brine. ==Consumption==

with Nabulsi cheese filling The cheese is widely used in the middle east and Southeast Europe. After the cheese is prepared, it is stored in brine, it may be later desalted for use in the production of bakery goods and desserts such as knafeh, where the stretchability of the cheese is desired, additionally, it may be eaten fresh, or after its fried in oil. In regions where Nabulsi cheese is not readily available, some recipes will substitute it for Mozzarella and/or Ricotta, sometimes combined with other softer cheeses, this aims to replicate the texture of heated Nabulsi cheese. Health Concerns The high salt content of brined Nabulsi cheese may lead people with issues like hypertension or kidney stone disease to avoid it, the salt content is intentionally increased by sellers to help preserve the cheese in storage, hence its recommended by the WHO to reduce the saltiness prior to consumption. ==See also==