Ackawi Cheese vs Arzúa-Ulloa Cheese

Q: Is Ackawi Cheese the same as Arzúa-Ulloa Cheese?

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

Q: Can I substitute Ackawi Cheese for Arzúa-Ulloa Cheese?

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

Q: Which should I choose, Ackawi Cheese or Arzúa-Ulloa 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

Arzúa-Ulloa Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Arzúa-Ulloa Cheese is unctuous and creamy and made from cow milk, originating in Spain.

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 Arzúa-Ulloa Cheese?

Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.

What's the Difference Between Ackawi Cheese and Arzúa-Ulloa Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Arzúa-Ulloa Cheese (Spain)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized))
Milk treatment: Ackawi Cheese (pasteurized), Arzúa-Ulloa Cheese (Raw or Pasteurized)
Texture: Ackawi Cheese (soft, brined), Arzúa-Ulloa Cheese (Unctuous and creamy)
Rind: Ackawi Cheese (natural), Arzúa-Ulloa Cheese (thin and pliant, smooth)
Aging: Ackawi Cheese (2 days in brine), Arzúa-Ulloa Cheese (At least 6 days)
Taste: Ackawi Cheese (mild, milky, salty), Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes)

Side-by-Side Comparison

	Ackawi Cheese	Arzúa-Ulloa Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Spain
Specific Origin	The Levant, Middle East	Galicia, Banks Of The Ulla River
Milk Type	Cow's, goat's or sheep's milk	Cow's milk (raw or pasteurized)
Milk Treatment	Pasteurized	Raw or Pasteurized
Texture	Soft, brined	Unctuous and creamy
Rind	Natural	Thin and pliant, smooth
Aging	2 days in brine	At least 6 days
Taste	Mild, milky, salty	Slightly salty and pleasantly acidic, buttery and milky with nutty notes

Taste Comparison: Does Ackawi Cheese Taste Like Arzúa-Ulloa Cheese?

Ackawi Cheese reads as mild, milky, salty, while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Arzúa-Ulloa Cheese at at least 6 days.

Can You Substitute Ackawi Cheese for Arzúa-Ulloa Cheese?

Ackawi Cheese can stand in for Arzúa-Ulloa 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 unctuous and creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes notes.

Which Is Better, Ackawi Cheese or Arzúa-Ulloa 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 unctuous and creamy profile, Arzúa-Ulloa Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Arzúa-Ulloa Cheese fits dishes calling for slightly salty and pleasantly acidic, buttery and milky with nutty notes.

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Frequently Asked Questions

Is Ackawi Cheese the same as Arzúa-Ulloa Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Arzúa-Ulloa Cheese comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Arzúa-Ulloa Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Arzúa-Ulloa Cheese at least 6 days.

Is Ackawi Cheese similar to Arzúa-Ulloa Cheese?

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

Can I substitute Ackawi Cheese for Arzúa-Ulloa Cheese?

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

Does Ackawi Cheese taste like Arzúa-Ulloa Cheese?

Ackawi Cheese reads as mild, milky, salty, while Arzúa-Ulloa Cheese is slightly salty and pleasantly acidic, buttery and milky with nutty notes.

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 Arzúa-Ulloa Cheese made of?

Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.

Which should I choose, Ackawi Cheese or Arzúa-Ulloa Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Arzúa-Ulloa Cheese is unctuous and creamy.