Ackawi Cheese vs Anari Cheese

Q: Is Ackawi Cheese the same as Anari Cheese?

No. Ackawi Cheese and Anari Cheese are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and Cyprus respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for Anari Cheese?

In most recipes you can swap Ackawi Cheese for Anari Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Anari Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ackawi Cheese

Anari Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Anari Cheese is soft, crumbly curds and made from goat or sheep milk, originating in Cyprus.

What Is Ackawi Cheese?

Akkawi is a white brine cheese from the Levant, named after the port city of Acre. It is usually made from pasteurized cow's milk, cured two days in salted whey brine, and eaten with soft flatbread or on its own as a table cheese.

What Is Anari Cheese?

Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.

What's the Difference Between Ackawi Cheese and Anari Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Anari Cheese (Cyprus)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Anari Cheese (goat's or sheep's milk)
Milk treatment: Ackawi Cheese (pasteurized), Anari Cheese (Gradually heated to 149–158°F, then to 194°F)
Texture: Ackawi Cheese (soft, brined), Anari Cheese (Soft, crumbly curds)
Aging: Ackawi Cheese (2 days in brine), Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months))
Taste: Ackawi Cheese (mild, milky, salty), Anari Cheese (Very mild nutty flavor)

Side-by-Side Comparison

	Ackawi Cheese	Anari Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Cyprus
Specific Origin	The Levant, Middle East	Cyprus
Milk Type	Cow's, goat's or sheep's milk	Goat's or sheep's milk
Milk Treatment	Pasteurized	Gradually heated to 149–158°F, then to 194°F
Texture	Soft, brined	Soft, crumbly curds
Rind	Natural	Natural
Aging	2 days in brine	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)
Taste	Mild, milky, salty	Very mild nutty flavor

Taste Comparison: Does Ackawi Cheese Taste Like Anari Cheese?

Ackawi Cheese reads as mild, milky, salty, while Anari Cheese brings very mild nutty flavor character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Anari Cheese's highly perishable, nutty. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Anari Cheese at fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months).

Can You Substitute Ackawi Cheese for Anari Cheese?

Ackawi Cheese can stand in for Anari Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, brined bite and body where the recipe calls for soft, crumbly curds. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Anari Cheese brings very mild nutty flavor notes.

Which Is Better, Ackawi Cheese or Anari Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, brined cheese, go with Ackawi Cheese. For a soft, crumbly curds profile, Anari Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Anari Cheese fits dishes calling for very mild nutty flavor.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Ackawi Cheese the same as Anari Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Anari Cheese comes from Cyprus. Ackawi Cheese is made from cow, goat, or sheep milk; Anari Cheese uses goat or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Anari Cheese fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months).

Is Ackawi Cheese similar to Anari Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ackawi Cheese for Anari Cheese?

You can, but expect a shift in richness and milk character.

Does Ackawi Cheese taste like Anari Cheese?

Ackawi Cheese reads as mild, milky, salty, while Anari Cheese is very mild nutty flavor. Aromas also diverge. Ackawi Cheese leans mild, milky, and Anari Cheese is closer to highly perishable, nutty.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It's typically aged 2 days in brine. It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Anari Cheese made of?

Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.

Which should I choose, Ackawi Cheese or Anari Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Anari Cheese is soft, crumbly curds.