Ackawi Cheese vs Bryndza Podhalańska Cheese

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

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 Bryndza Podhalańska Cheese?

Bryndza Podhalańska is a soft brined sheep's milk cheese from the Podhale region on the northern side of the Tatras in Poland. In 2007 it became the first Polish product registered in the EU scheme for protected designations of origin.

What's the Difference Between Ackawi Cheese and Bryndza Podhalańska Cheese?

• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Bryndza Podhalańska Cheese (Ewes' milk (Polish Mountain Sheep), Cows' milk (Polish Red))
• Texture: Ackawi Cheese (soft, brined), Bryndza Podhalańska Cheese (Soft)
• Aging: Ackawi Cheese (2 days in brine), Bryndza Podhalańska Cheese (Produced from May to September)
• Taste: Ackawi Cheese (mild, milky, salty), Bryndza Podhalańska Cheese (Strong, salty or slightly salty, sometimes slightly sour)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Bryndza Podhalańska Cheese?

Ackawi Cheese reads as mild, milky, salty, while Bryndza Podhalańska Cheese brings strong, salty or slightly salty, sometimes slightly sour character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Bryndza Podhalańska Cheese at produced from may to september.

Can You Substitute Ackawi Cheese for Bryndza Podhalańska Cheese?

Ackawi Cheese can stand in for Bryndza Podhalańska 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. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Bryndza Podhalańska Cheese brings strong, salty or slightly salty, sometimes slightly sour notes.

Which Is Better, Ackawi Cheese or Bryndza Podhalańska 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 profile, Bryndza Podhalańska Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Bryndza Podhalańska Cheese fits dishes calling for strong, salty or slightly salty, sometimes slightly sour.

Frequently Asked Questions

Is Ackawi Cheese the same as Bryndza Podhalańska Cheese?

No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Bryndza Podhalańska Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Bryndza Podhalańska Cheese produced from may to september.

Is Ackawi Cheese similar to Bryndza Podhalańska Cheese?

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

Can I substitute Ackawi Cheese for Bryndza Podhalańska Cheese?

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

Does Ackawi Cheese taste like Bryndza Podhalańska Cheese?

Ackawi Cheese reads as mild, milky, salty, while Bryndza Podhalańska Cheese is strong, salty or slightly salty, sometimes slightly sour.

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 Bryndza Podhalańska Cheese made of?

Bryndza Podhalańska Cheese is made from sheep milk, using yes, used in the production process rennet. It's typically aged produced from may to september.

Which should I choose, Ackawi Cheese or Bryndza Podhalańska Cheese?

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