Ackawi Cheese vs Baladi Cheese

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

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 Baladi Cheese?

Baladi is a soft white cheese from the Middle East, made from a mixture of goat, cow and sheep milk. It is fresh, unpasteurized, rindless and mild yet rich in flavor, with a shelf life of only about three days.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Baladi Cheese (Lebanon and Middle East)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Baladi Cheese (cow's, goat's and sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Baladi Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Baladi Cheese (fresh soft, artisan)
• Rind: Ackawi Cheese (natural), Baladi Cheese (rindless)
• Taste: Ackawi Cheese (mild, milky, salty), Baladi Cheese (buttery, mild, salty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Baladi Cheese?

Ackawi Cheese reads as mild, milky, salty, while Baladi Cheese brings buttery, mild, salty, sweet character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Baladi Cheese's fresh.

Can You Substitute Ackawi Cheese for Baladi Cheese?

Ackawi Cheese can stand in for Baladi 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 fresh soft, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Baladi Cheese brings buttery, mild, salty, sweet notes.

Which Is Better, Ackawi Cheese or Baladi 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 fresh soft, artisan profile, Baladi Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Baladi Cheese fits dishes calling for buttery, mild, salty, sweet.

Frequently Asked Questions

Is Ackawi Cheese the same as Baladi Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Baladi Cheese comes from Lebanon and Middle East. Ackawi Cheese is made from cow, goat, or sheep milk; Baladi Cheese uses cow, goat, and sheep.

Is Ackawi Cheese similar to Baladi Cheese?

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

Can I substitute Ackawi Cheese for Baladi Cheese?

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

Does Ackawi Cheese taste like Baladi Cheese?

Ackawi Cheese reads as mild, milky, salty, while Baladi Cheese is buttery, mild, salty, sweet. Aromas also diverge. Ackawi Cheese leans mild, milky, and Baladi Cheese is closer to fresh.

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 Baladi Cheese made of?

Baladi Cheese is made from cow, goat, and sheep milk (unpasteurized), using added in powder or tablet form rennet. It originates in Lebanon and Middle East.

Which should I choose, Ackawi Cheese or Baladi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Baladi Cheese is fresh soft, artisan.