Ackawi Cheese vs Bovški sir (Bovec) Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Bovški sir (Bovec) Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Slovenia.
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 Bovški sir (Bovec) Cheese?
Bovški sir is a hard sheep's milk cheese from the Bovec area of Slovenia with a protected designation of origin. Ripened 60 to 90 days, it tastes aromatic, full and slightly piquant, and it slices and grates well.
What's the Difference Between Ackawi Cheese and Bovški sir (Bovec) Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Bovški sir (Bovec) Cheese (Slovenia)
- Milk treatment: Ackawi Cheese (pasteurized), Bovški sir (Bovec) Cheese (Raw)
- Texture: Ackawi Cheese (soft, brined), Bovški sir (Bovec) Cheese (Semi-hard)
- Rind: Ackawi Cheese (natural), Bovški sir (Bovec) Cheese (Natural)
- Aging: Ackawi Cheese (2 days in brine), Bovški sir (Bovec) Cheese (At least 60 days)
- Taste: Ackawi Cheese (mild, milky, salty), Bovški sir (Bovec) Cheese (Full, slightly sweet)
Side-by-Side Comparison
| Ackawi Cheese | Bovški sir (Bovec) Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Slovenia |
| Specific Origin | The Levant, Middle East | Bovec |
| Milk Type | Cow's, goat's or sheep's milk | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | Semi-hard |
| Rind | Natural | Natural |
| Aging | 2 days in brine | At least 60 days |
| Taste | Mild, milky, salty | Full, slightly sweet |
Taste Comparison: Does Ackawi Cheese Taste Like Bovški sir (Bovec) Cheese?
Ackawi Cheese reads as mild, milky, salty, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Bovški sir (Bovec) Cheese's characteristic of sheep's milk. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Bovški sir (Bovec) Cheese at at least 60 days.
Can You Substitute Ackawi Cheese for Bovški sir (Bovec) Cheese?
In most recipes, Ackawi Cheese and Bovški sir (Bovec) 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-hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.
Which Is Better, Ackawi Cheese or Bovški sir (Bovec) 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-hard profile, Bovški sir (Bovec) Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Bovški sir (Bovec) Cheese fits dishes calling for full, slightly sweet.
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Frequently Asked Questions
Is Ackawi Cheese the same as Bovški sir (Bovec) Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Bovški sir (Bovec) Cheese comes from Slovenia. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Bovški sir (Bovec) Cheese at least 60 days.
Is Ackawi Cheese similar to Bovški sir (Bovec) Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Ackawi Cheese for Bovški sir (Bovec) Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Bovški sir (Bovec) Cheese?
Ackawi Cheese reads as mild, milky, salty, while Bovški sir (Bovec) Cheese is full, slightly sweet. Aromas also diverge. Ackawi Cheese leans mild, milky, and Bovški sir (Bovec) Cheese is closer to characteristic of sheep's milk.
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 Bovški sir (Bovec) Cheese made of?
Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk (raw), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Ackawi Cheese or Bovški sir (Bovec) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Bovški sir (Bovec) Cheese is semi-hard.