Homemade authentic Nabulsi cheese. We make this cheese with only goat milk. This cheese is different than our Nabulsi cheese with goat and sheep milk as it is less fatty and produces less fat in the cheese itself. This semi hard cheese becomes soft when soaked in warm water. 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.