Ackawi Cheese vs Bez Tulum Peyniri Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Bez Tulum Peyniri Cheese is chewy, crumbly.
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 Bez Tulum Peyniri Cheese?
Bez Tulum Peyniri is a goat's milk cheese from Turkey, known for its strong flavor and crumbly texture. Unlike other tulum cheeses, Bez Tulum is not aged in animal skins, which gives it a slightly milder flavor while retaining the characteristic sharpness and depth of traditional tulum.
What's the Difference Between Ackawi Cheese and Bez Tulum Peyniri Cheese?
- Texture: Ackawi Cheese (soft, brined), Bez Tulum Peyniri Cheese (Chewy, crumbly)
- Aging: Ackawi Cheese (2 days in brine), Bez Tulum Peyniri Cheese (2 to 3 months)
- Taste: Ackawi Cheese (mild, milky, salty), Bez Tulum Peyniri Cheese (Stimulating)
Side-by-Side Comparison
| Ackawi Cheese | Bez Tulum Peyniri Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | — |
| Milk Type | Cow's, goat's or sheep's milk | — |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, brined | Chewy, crumbly |
| Rind | Natural | — |
| Aging | 2 days in brine | 2 to 3 months |
| Taste | Mild, milky, salty | Stimulating |
Taste Comparison: Does Ackawi Cheese Taste Like Bez Tulum Peyniri Cheese?
Ackawi Cheese reads as mild, milky, salty, while Bez Tulum Peyniri Cheese brings stimulating character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Bez Tulum Peyniri Cheese at 2 to 3 months.
Can You Substitute Ackawi Cheese for Bez Tulum Peyniri Cheese?
Ackawi Cheese can stand in for Bez Tulum Peyniri 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 chewy, crumbly. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Bez Tulum Peyniri Cheese brings stimulating notes.
Which Is Better, Ackawi Cheese or Bez Tulum Peyniri 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 chewy, crumbly profile, Bez Tulum Peyniri Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Bez Tulum Peyniri Cheese fits dishes calling for stimulating.
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Frequently Asked Questions
Is Ackawi Cheese the same as Bez Tulum Peyniri Cheese?
No, they're distinct cheeses. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Bez Tulum Peyniri Cheese 2 to 3 months.
Is Ackawi Cheese similar to Bez Tulum Peyniri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Bez Tulum Peyniri Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Bez Tulum Peyniri Cheese?
Ackawi Cheese reads as mild, milky, salty, while Bez Tulum Peyniri Cheese is stimulating.
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 Bez Tulum Peyniri Cheese made of?
Bez Tulum Peyniri Cheese is made from milk. It's typically aged 2 to 3 months.
Which should I choose, Ackawi Cheese or Bez Tulum Peyniri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Bez Tulum Peyniri Cheese is chewy, crumbly.