Ackawi Cheese vs Blue Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep 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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Blue Cheese (France)
• Milk treatment: Ackawi Cheese (pasteurized), Blue Cheese (Pasteurized or Raw)
• Texture: Ackawi Cheese (soft, brined), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Ackawi Cheese (natural), Blue Cheese (Natural)
• Aging: Ackawi Cheese (2 days in brine), Blue Cheese (Typically aged 2-6 months)
• Taste: Ackawi Cheese (mild, milky, salty), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Blue Cheese?

Ackawi Cheese reads as mild, milky, salty, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Blue Cheese's strong, pungent, earthy, funky. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Ackawi Cheese for Blue Cheese?

In most recipes, Ackawi Cheese and Blue 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 crumbly, creamy, semi-soft. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Ackawi Cheese or Blue 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 crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Frequently Asked Questions

Is Ackawi Cheese the same as Blue Cheese?

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

Is Ackawi Cheese similar to Blue Cheese?

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

Can I substitute Ackawi Cheese for Blue Cheese?

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

Does Ackawi Cheese taste like Blue Cheese?

Ackawi Cheese reads as mild, milky, salty, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Ackawi Cheese leans mild, milky, and Blue Cheese is closer to strong, pungent, earthy, funky.

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 Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Ackawi Cheese or Blue Cheese?

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