Ackawi Cheese vs Brunost Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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 Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Brunost Cheese (cow's and goat's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Brunost Cheese (pasteurized or unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Brunost Cheese (semi-soft, whey)
• Aging: Ackawi Cheese (2 days in brine), Brunost Cheese (unaged, ready once packed and refrigerated)
• Taste: Ackawi Cheese (mild, milky, salty), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Brunost Cheese?

Ackawi Cheese reads as mild, milky, salty, while Brunost Cheese brings caramel, sweet character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Ackawi Cheese for Brunost Cheese?

Ackawi Cheese can stand in for Brunost 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 semi-soft, whey. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Ackawi Cheese or Brunost 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, whey profile, Brunost Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Brunost Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Ackawi Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Ackawi Cheese is made from cow, goat, or sheep milk; Brunost Cheese uses cow and goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Brunost Cheese unaged, ready once packed and refrigerated.

Is Ackawi Cheese similar to Brunost Cheese?

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

Can I substitute Ackawi Cheese for Brunost Cheese?

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

Does Ackawi Cheese taste like Brunost Cheese?

Ackawi Cheese reads as mild, milky, salty, while Brunost Cheese is caramel, sweet.

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 Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Ackawi Cheese or Brunost Cheese?

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