Discovering Nabulsi cheese from Israel
Originating from Nablus, a city in Palestine, Nabulsi cheese has carved out a distinctive niche in the world of gastronomy, […]
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Kanafeh Cheese
Definition and Scope
Kanafeh cheese is a fresh, brined white cheese traditionally used in Middle Eastern desserts. It belongs to the category of pasta filata cheeses, characterized by a unique melting and stretching quality. This cheese is specifically designed for sweet pastry applications rather than general consumption.
The cheese is defined by its high moisture content and mild, milky flavor profile. Its primary function is to provide a soft, stringy texture when baked inside pastries. It is not typically aged and is consumed shortly after production.
Production Process
Production begins with fresh cow’s or sheep’s milk, which is heated and coagulated using rennet. The resulting curds are cut, drained, and then heated in hot water or whey. This heating step is crucial for developing the cheese’s signature stretchable texture.
The warm curds are then stretched, kneaded, and shaped into blocks or rolls. Finally, the cheese is stored in a light brine solution to maintain freshness and moisture. This entire process is often completed within a single day to preserve its delicate qualities.
Sensory Profile
Kanafeh cheese offers a very mild, slightly salty, and milky taste with no sharpness. Its aroma is clean and fresh, reminiscent of warm milk. The cheese lacks the complex flavors developed through aging processes.
The texture is semi-soft, moist, and notably elastic when warm. It becomes delightfully stringy and gooey when melted, which is its most valued characteristic. The cheese’s pale white color remains consistent throughout its short shelf life.
Culinary Uses
This cheese is almost exclusively used in the dessert kanafeh, a traditional Middle Eastern pastry. It is layered between shredded phyllo dough or semolina pastry and baked until golden. The cheese melts to create a soft, stretchy filling that contrasts with the crispy pastry.
Beyond the namesake dessert, it occasionally appears in other sweet cheese pastries across Levantine cuisine. It is never used in savory applications or as a table cheese. The cheese’s performance is specifically optimized for high-heat baking conditions.
Regional Examples
Kanafeh cheese is most prominent in the Levant region, particularly in Palestine, Jordan, Lebanon, and Syria. Each region has slight variations in the cheese’s salt content and texture. Nablus, Palestine is particularly famous for its version used in knafeh nabulsiyeh.
Turkish versions may incorporate more sheep’s milk and have a firmer texture. The cheese is produced by small local dairies rather than large industrial manufacturers. Its distribution remains largely regional due to its perishable nature and specific cultural applications.