Ackawi Cheese vs Banon Cheese

Q: Is Ackawi Cheese the same as Banon Cheese?

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

Q: Can I substitute Ackawi Cheese for Banon Cheese?

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

Q: Which should I choose, Ackawi Cheese or Banon 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

Banon Cheese

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

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 Banon Cheese?

Banon is an unpasteurized goat cheese from Provence, sold as a small 100 g disc wrapped in chestnut leaves and tied with raffia. It ages about two weeks, gets dipped in eau de vie before wrapping, and has held AOC status since July 2003.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Banon Cheese (France)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Banon Cheese (goat's milk)
Milk treatment: Ackawi Cheese (pasteurized), Banon Cheese (unpasteurized)
Texture: Ackawi Cheese (soft, brined), Banon Cheese (Creamy, soft, and tender)
Rind: Ackawi Cheese (natural), Banon Cheese (Wrapped in chestnut leaves)
Aging: Ackawi Cheese (2 days in brine), Banon Cheese (15 days)
Taste: Ackawi Cheese (mild, milky, salty), Banon Cheese (Mild and intense, with notes of mushrooms and forest floor)

Side-by-Side Comparison

	Ackawi Cheese	Banon Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	France
Specific Origin	The Levant, Middle East	Provence (Alpes-De-Haute Provence, Hautes-Alpes, Vaucluse, Drome)
Milk Type	Cow's, goat's or sheep's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft, brined	Creamy, soft, and tender
Rind	Natural	Wrapped in chestnut leaves
Aging	2 days in brine	15 days
Taste	Mild, milky, salty	Mild and intense, with notes of mushrooms and forest floor

Taste Comparison: Does Ackawi Cheese Taste Like Banon Cheese?

Ackawi Cheese reads as mild, milky, salty, while Banon Cheese brings mild and intense, with notes of mushrooms and forest floor character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Banon Cheese's earthy. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Banon Cheese at 15 days.

Can You Substitute Ackawi Cheese for Banon Cheese?

Ackawi Cheese can stand in for Banon 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 creamy, soft, and tender. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Banon Cheese brings mild and intense, with notes of mushrooms and forest floor notes.

Which Is Better, Ackawi Cheese or Banon 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 creamy, soft, and tender profile, Banon Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Banon Cheese fits dishes calling for mild and intense, with notes of mushrooms and forest floor.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Ackawi Cheese the same as Banon Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Banon Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Banon Cheese uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Banon Cheese 15 days.

Is Ackawi Cheese similar to Banon Cheese?

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

Can I substitute Ackawi Cheese for Banon Cheese?

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

Does Ackawi Cheese taste like Banon Cheese?

Ackawi Cheese reads as mild, milky, salty, while Banon Cheese is mild and intense, with notes of mushrooms and forest floor. Aromas also diverge. Ackawi Cheese leans mild, milky, and Banon Cheese is closer to earthy.

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 Banon Cheese made of?

Banon Cheese is made from goat milk (unpasteurized). It's typically aged 15 days. It originates in France.

Which should I choose, Ackawi Cheese or Banon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Banon Cheese is creamy, soft, and tender.