Quick answer

If you want a rich, creamy sheep's milk cheese that browns beautifully without melting away, choose Nabulsi cheese. If you prefer a firmer, saltier grilling cheese that holds its shape even more rigidly, halloumi is the classic pick.

Why the milk and brine matter

Nabulsi cheese is made from 100% pure sheep's milk, which gives it a fuller, creamier flavor and a softer, more tender bite. Halloumi is typically made from a blend of sheep and goat milk, sometimes with cow milk, so its flavor is milder and its texture more rubbery.

Both cheeses are stored in brine, but Nabulsi is usually saltier and may need soaking before cooking. This difference affects how you season the rest of your dish.

How to choose: Nabulsi vs halloumi

  • Texture and browning: Nabulsi cheese has a high melting point, so it keeps its shape when fried, grilled, or baked while developing a golden crust. Halloumi is also heat-resistant but tends to be firmer and less creamy. For a softer, creamier bite with a golden crust, pick Nabulsi.
  • Saltiness and prep: Nabulsi is a brined cheese and can be quite salty, so soak slices in water for 30 minutes to an hour before cooking if you prefer a milder taste. Halloumi is also salty but often less intense, so it usually needs less soaking. Always taste a small piece first and adjust soaking time based on your salt preference.
  • Best cooking methods: Both cheeses work well in frying pans, on the grill, or in the oven. Nabulsi's creamy interior makes it excellent in savory pastries, salads, or as a table cheese, while halloumi is a go-to for grilling skewers and sandwiches. Match the cheese to the dish: Nabulsi for creamy, indulgent meals; halloumi for firm, squeaky bites.

Product facts

  • Nabulsi Cheese: Nabulsi cheese is a traditional white brined cheese crafted exclusively from 100% pure sheep's milk, giving it a rich, creamy texture and full-bodied flavor. The sheep's milk base gives Nabulsi a more luxurious mouthfeel and a deeper dairy taste than most halloumi, making it stand out in both fried and baked dishes.

    Nabulsi Cheese

    Nabulsi Cheese

Which cheese fits your kitchen?

Best for

  • Home cooks who want a rich, creamy sheep's milk cheese for frying or baking
  • Anyone looking for a traditional Levantine cheese to use in savory pastries or as a table cheese

Not for

  • Those who prefer a firmer, less creamy grilling cheese with a more rubbery bite
  • Cooks who want a lower-salt cheese that needs little or no soaking before cooking