Ackawi Cheese vs Beyaz Peynir Cheese

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

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 Beyaz Peynir Cheese?

Beyaz peynir is a Turkish white cheese made from unpasteurized sheep, cow or goat milk and cured in brine for about six months. It turns up plain at breakfast, in salads, and in cooked dishes such as menemen, börek and pide.

What's the Difference Between Ackawi Cheese and Beyaz Peynir Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Beyaz Peynir Cheese (Turkey)
• Milk treatment: Ackawi Cheese (pasteurized), Beyaz Peynir Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Beyaz Peynir Cheese (semi-soft, brined)
• Aging: Ackawi Cheese (2 days in brine), Beyaz Peynir Cheese (about 6 months in brine)
• Taste: Ackawi Cheese (mild, milky, salty), Beyaz Peynir Cheese (strong when matured)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Beyaz Peynir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Beyaz Peynir Cheese brings strong when matured character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Beyaz Peynir Cheese at about 6 months in brine.

Can You Substitute Ackawi Cheese for Beyaz Peynir Cheese?

In most recipes, Ackawi Cheese and Beyaz Peynir 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, brined. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Beyaz Peynir Cheese brings strong when matured notes.

Which Is Better, Ackawi Cheese or Beyaz Peynir 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, brined profile, Beyaz Peynir Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Beyaz Peynir Cheese fits dishes calling for strong when matured.

Frequently Asked Questions

Is Ackawi Cheese the same as Beyaz Peynir Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Beyaz Peynir Cheese comes from Turkey. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Beyaz Peynir Cheese about 6 months in brine.

Is Ackawi Cheese similar to Beyaz Peynir Cheese?

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

Can I substitute Ackawi Cheese for Beyaz Peynir Cheese?

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

Does Ackawi Cheese taste like Beyaz Peynir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Beyaz Peynir Cheese is strong when matured.

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 Beyaz Peynir Cheese made of?

Beyaz Peynir Cheese is made from cow, goat, or sheep milk (unpasteurized), using vegetable rennet. It's typically aged about 6 months in brine. It originates in Turkey.

Which should I choose, Ackawi Cheese or Beyaz Peynir Cheese?

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