Ackawi Cheese vs Boursin Cheese

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

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Boursin Cheese (France)
• Milk type: Ackawi Cheese (Cow's, goat's or sheep's milk), Boursin Cheese (Cow's milk)
• Texture: Ackawi Cheese (Soft, brined), Boursin Cheese (Soft, creamy)
• Rind: Ackawi Cheese (natural), Boursin Cheese (None)
• Aging: Ackawi Cheese (2 days in brine), Boursin Cheese (Fresh (not aged))
• Taste: Ackawi Cheese (mild, milky, salty), Boursin Cheese (Garlic and herbs, pepper, or shallots and chive)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Boursin Cheese?

Ackawi Cheese reads as mild, milky, salty, while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Boursin Cheese's mild. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Boursin Cheese at fresh (not aged).

Can You Substitute Ackawi Cheese for Boursin Cheese?

Ackawi Cheese can stand in for Boursin 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 soft, creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive notes.

Which Is Better, Ackawi Cheese or Boursin 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 soft, creamy profile, Boursin Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Boursin Cheese fits dishes calling for garlic and herbs, pepper, or shallots and chive.

Frequently Asked Questions

Is Ackawi Cheese the same as Boursin Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Boursin Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Boursin Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Boursin Cheese fresh (not aged).

Is Ackawi Cheese similar to Boursin Cheese?

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

Can I substitute Ackawi Cheese for Boursin Cheese?

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

Does Ackawi Cheese taste like Boursin Cheese?

Ackawi Cheese reads as mild, milky, salty, while Boursin Cheese is garlic and herbs, pepper, or shallots and chive. Aromas also diverge. Ackawi Cheese leans mild, milky, and Boursin Cheese is closer to mild.

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 Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

Which should I choose, Ackawi Cheese or Boursin Cheese?

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