Nabulsi cheese (جبنه نابلسيه) is a middle eastern, semihard, white, brined cheese. This demonstration shows you how to easily make this delicious, fryable, cheese at home. Mary Anne explains how Nabulsi is stored & served, and also introduces viewers to the cheese's key flavouringstwo delicate spices that are not yet wellknown in Canada and the USAmahleb & mastika. Mary Anne reminisces about how making this cheese allows her to relive a warm bond with her mother, Nadia.

Make sure you desalt this cheese very well before eating by soaking it in very hot or boiling water for a few hours, changing the water, and soaking again. Then eat it plain, or panfry it in some butter. Yum!

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Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Belper Knolle, colby, yogurt, as well as crottin, valencay, and boursinstyle cheeses).

Music: Artists: Turku, Nomads of the Silk Road, Track "Mastoom Mastoom/Asmar Asmar", Album: Live at the 2015 Golden Festival. https://freemusicarchive.org/music/Tu...