Ackawi Cheese vs Queijo de Azeitão
Ackawi Cheese
Queijo de Azeitão
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes and made from sheep milk, originating in Portugal.
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 Queijo de Azeitão?
Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.
What's the Difference Between Ackawi Cheese and Queijo de Azeitão?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queijo de Azeitão (Portugal)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queijo de Azeitão (Sheep)
- Milk treatment: Ackawi Cheese (pasteurized), Queijo de Azeitão (Raw)
- Texture: Ackawi Cheese (soft, brined), Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes)
- Rind: Ackawi Cheese (natural), Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform)
- Aging: Ackawi Cheese (2 days in brine), Queijo de Azeitão (Minimum curing time is 16 days)
- Taste: Ackawi Cheese (mild, milky, salty), Queijo de Azeitão (Slightly piquant, a mix of sharp and salty)
Side-by-Side Comparison
| Ackawi Cheese | Queijo de Azeitão | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Portugal |
| Specific Origin | The Levant, Middle East | Palmela, Setúbal, And Sesimbra Councils |
| Milk Type | Cow's, goat's or sheep's milk | Sheep |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes |
| Rind | Natural | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform |
| Aging | 2 days in brine | Minimum curing time is 16 days |
| Taste | Mild, milky, salty | Slightly piquant, a mix of sharp and salty |
Taste Comparison: Does Ackawi Cheese Taste Like Queijo de Azeitão?
Ackawi Cheese reads as mild, milky, salty, while Queijo de Azeitão brings slightly piquant, a mix of sharp and salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queijo de Azeitão's mild, delicate. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queijo de Azeitão at minimum curing time is 16 days.
Can You Substitute Ackawi Cheese for Queijo de Azeitão?
Ackawi Cheese can stand in for Queijo de Azeitão 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 semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queijo de Azeitão brings slightly piquant, a mix of sharp and salty notes.
Which Is Better, Ackawi Cheese or Queijo de Azeitão?
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-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes profile, Queijo de Azeitão is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queijo de Azeitão fits dishes calling for slightly piquant, a mix of sharp and salty.
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Frequently Asked Questions
Is Ackawi Cheese the same as Queijo de Azeitão?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo de Azeitão comes from Portugal. Ackawi Cheese is made from cow, goat, or sheep milk; Queijo de Azeitão uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queijo de Azeitão minimum curing time is 16 days.
Is Ackawi Cheese similar to Queijo de Azeitão?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queijo de Azeitão?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queijo de Azeitão?
Ackawi Cheese reads as mild, milky, salty, while Queijo de Azeitão is slightly piquant, a mix of sharp and salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queijo de Azeitão is closer to mild, delicate.
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 Queijo de Azeitão made of?
Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.
Which should I choose, Ackawi Cheese or Queijo de Azeitão?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes.