Ackawi Cheese vs Appenzeller Cheese

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

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 Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Appenzeller Cheese (Switzerland)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Appenzeller Cheese (cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Appenzeller Cheese (Raw)
• Texture: Ackawi Cheese (soft, brined), Appenzeller Cheese (Firm)
• Rind: Ackawi Cheese (natural), Appenzeller Cheese (Washed rind)
• Aging: Ackawi Cheese (2 days in brine), Appenzeller Cheese (3 to 6 months or longer)
• Taste: Ackawi Cheese (mild, milky, salty), Appenzeller Cheese (Piquant, tangy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Appenzeller Cheese?

Ackawi Cheese reads as mild, milky, salty, while Appenzeller Cheese brings piquant, tangy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Appenzeller Cheese's strong. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Appenzeller Cheese at 3 to 6 months or longer.

Can You Substitute Ackawi Cheese for Appenzeller Cheese?

Ackawi Cheese can stand in for Appenzeller 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 firm. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Appenzeller Cheese brings piquant, tangy notes.

Which Is Better, Ackawi Cheese or Appenzeller 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 firm profile, Appenzeller Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Appenzeller Cheese fits dishes calling for piquant, tangy.

Frequently Asked Questions

Is Ackawi Cheese the same as Appenzeller Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Appenzeller Cheese comes from Switzerland. Ackawi Cheese is made from cow, goat, or sheep milk; Appenzeller Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Appenzeller Cheese 3 to 6 months or longer.

Is Ackawi Cheese similar to Appenzeller Cheese?

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

Can I substitute Ackawi Cheese for Appenzeller Cheese?

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

Does Ackawi Cheese taste like Appenzeller Cheese?

Ackawi Cheese reads as mild, milky, salty, while Appenzeller Cheese is piquant, tangy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Appenzeller Cheese is closer to strong.

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 Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

Which should I choose, Ackawi Cheese or Appenzeller Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Appenzeller Cheese is firm.