Ackawi Cheese vs Armenian String Cheese

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

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 Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

What's the Difference Between Ackawi Cheese and Armenian String Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Armenian String Cheese (Armenia)
• Milk treatment: Ackawi Cheese (pasteurized), Armenian String Cheese (soured skimmed milk)
• Texture: Ackawi Cheese (soft, brined), Armenian String Cheese (semi-soft)
• Aging: Ackawi Cheese (2 days in brine), Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand)
• Taste: Ackawi Cheese (mild, milky, salty), Armenian String Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Armenian String Cheese?

Ackawi Cheese reads as mild, milky, salty, while Armenian String Cheese brings mild character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand.

Can You Substitute Ackawi Cheese for Armenian String Cheese?

In most recipes, Ackawi Cheese and Armenian String Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect soft, brined bite and body where the recipe calls for semi-soft. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Armenian String Cheese brings mild notes.

Which Is Better, Ackawi Cheese or Armenian String 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 semi-soft profile, Armenian String Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Armenian String Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Ackawi Cheese the same as Armenian String Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Armenian String Cheese comes from Armenia. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Armenian String Cheese 1 to 2 days in factories, longer in brine when made by hand.

Is Ackawi Cheese similar to Armenian String Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Ackawi Cheese for Armenian String Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Ackawi Cheese taste like Armenian String Cheese?

Ackawi Cheese reads as mild, milky, salty, while Armenian String Cheese is mild.

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 Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

Which should I choose, Ackawi Cheese or Armenian String Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Armenian String Cheese is semi-soft.