This semi-soft, unripened, rindless cheese is made with pasteurized milk has a mild milky and salty taste. It is white, dense, crumbly but elastic and covered in exotic spices such as nigella (kalonji seeds) and mahlab, which gives the cheese subtle hints of pepper, even cumin. It is eaten fresh, grilled in a pan, on the barbecue or fried in oil. It can be desalted if you leave it to soak in cold water in the fridge.
It is called Nabulsi because the traditional recipe of this cheese made here is from the Palestinian West Bank town of Nablus. Fromagerie Polyethnique markets it under the following brands: Nabulsi Le Bédouin, Nabulsi Cedar and Nabulsi Phoenicia.
Nabulsi is available from the cheese maker, at Adonis stores, as well as from some specialty cheese shops, grocery stores and supermarkets.