Homemade authentic Nabulsi cheese. This semi hard cheese becomes soft when soaked in warm water. We make our cheese with a mixture of sheep and goat milk. We never add cow milk to ensure we never lose that authentic flavor. It is brined in salt water for preservation. Mahleb and mastic are used to add flavor. Soak in water for about half an hour to an hour depending on your liking and enjoy as is or lightly fry in olive oil.