Mashgolah Nabulsi Cheese 10KG

Mashgolah Nabulsi Cheese 10KG – Authentic Palestinian Cow Cheese in Brine for Nabulsi Kunafa Naama

Mashgolah Nabulsi Cheese 10KG is a premium boiled cheese in brine, made entirely from fresh cow milk using traditional Palestinian techniques passed down through generations. This cheese is specially crafted for dessert lovers looking for the perfect cheese to make soft, stretchy Nabulsi Kunafa (or Knafa) Naama. Known for its signature pull and melt-in-mouth texture, Mashgolah Nabulsi Cheese is a top choice for anyone who wants a richer, more elastic experience than what Akawi cheese offers.

Whether you’re preparing a family-size tray of kunafa or stocking up for a restaurant or sweet shop, this 10KG bulk option ensures quality, tradition, and convenience in one package.

What Makes Mashgolah Nabulsi Cheese Special?

Unlike mixed-milk or factory-processed cheeses, Mashgolah Nabulsi Cheese is made 100% from cow milk and follows the authentic Nabulsi method of boiling in brine. This process preserves the cheese naturally while giving it a mild, smooth flavor and ideal texture for cooking.

The name “Mashgolah” refers to the boiling method, and many in the Levantine region also call it Mashmuluh. This cheese is widely preferred for Kunafa Naama – the soft, smooth kunafa that melts and stretches beautifully with every bite. It has become a favorite for both home cooks and professional chefs who want consistent, delicious results every time.

If you’ve ever tried kunafa and wondered how they get that perfect cheese stretch – chances are, they used something like Mashgolah Nabulsi Cheese.

Perfect for Traditional Nabulsi Kunafa and More

Mashgolah Nabulsi Cheese is specifically prepared to deliver the perfect experience in Nabulsi Nabulis Kunafa Naama. Its stretchy texture and gentle taste make it ideal for:

• Soft kunafa (kanafa, kanfa)

• Middle Eastern desserts like Halawet El Jibn or cheese ma’amoul

• Savory cheese pies or sambousek

• Grilling or pan-frying as a simple mezza

Compared to other cheeses such as Akawi, Mashgolah Nabulsi offers a smoother, more consistent melt with less saltiness and better balance in texture and taste.

How to Prepare

Soaking instructions:
To enjoy the best results, soak the cheese in fresh water for at least 12 to 24 hours. If a softer and more balanced taste is preferred, cut the cheese into small pieces and soak for 24 hours while changing the water every 8 to 12 hours.

Once soaked, store the cheese in the fridge for at least 24 hours before use for a richer, fresher flavor.

Tip: Some bakers choose to mix Mashgolah Nabulsi Cheese with a small amount of unsalted mozzarella or cream cheese to get a creamier filling – though Mashgolah alone often does the job perfectly!

Storage Instructions

To keep Mashgolah Nabulsi Cheese at its best:

• Store away from sunlight in a cool area below 20°C

• After opening, divide the contents into smaller portions and store in sealed bags in the freezer

• Alternatively, store in airtight jars with the original brine inside the fridge

• For short-term use, refrigeration is sufficient, but freezing helps maintain long-term freshness

Why Choose Mashgolah Nabulsi Cheese 10KG?

• Bulk size perfect for large families, bakeries, or food businesses

• Authentic cow cheese boiled in brine, made in the traditional Nabulsi way

• Perfect melt and stretch for desserts, especially Kunafa Naama

• Higher quality than mass-market cheeses and more affordable than mixed or sheep milk varieties

• Vacuum-sealed and safely packed for delivery

Learn more about the journey of Palestinian products in this inspiring article: From the West Bank to Western Canada: How These Palestinian Goods Made Their Way to Calgary — Just in Time

Discover where to find authentic Nabulsi cheese and learn about its deep cultural roots and rich flavor here