Ackawi Cheese vs Burrata Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Burrata Cheese is fresh, creamy and made from cow or buffalo milk, originating in Italy.

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 Burrata Cheese?

Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Burrata Cheese (Italy)
• Milk type: Ackawi Cheese (Cow's, goat's or sheep's milk), Burrata Cheese (Cow's milk, sometimes with water buffalo's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Burrata Cheese (pasteurized or unpasteurized)
• Texture: Ackawi Cheese (Soft, brined), Burrata Cheese (Fresh, creamy)
• Rind: Ackawi Cheese (natural), Burrata Cheese (Thin)
• Aging: Ackawi Cheese (2 days in brine), Burrata Cheese (Within 48 hours)
• Taste: Ackawi Cheese (mild, milky, salty), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Burrata Cheese?

Ackawi Cheese reads as mild, milky, salty, while Burrata Cheese brings mild, lactic character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Burrata Cheese at within 48 hours.

Can You Substitute Ackawi Cheese for Burrata Cheese?

Ackawi Cheese can stand in for Burrata 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 fresh, creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Burrata Cheese brings mild, lactic notes.

Which Is Better, Ackawi Cheese or Burrata 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 fresh, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Burrata Cheese fits dishes calling for mild, lactic.

Frequently Asked Questions

Is Ackawi Cheese the same as Burrata Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Burrata Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Burrata Cheese uses cow or buffalo. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Burrata Cheese within 48 hours.

Is Ackawi Cheese similar to Burrata Cheese?

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

Can I substitute Ackawi Cheese for Burrata Cheese?

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

Does Ackawi Cheese taste like Burrata Cheese?

Ackawi Cheese reads as mild, milky, salty, while Burrata Cheese is mild, lactic.

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 Burrata Cheese made of?

Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. It originates in Italy.

Which should I choose, Ackawi Cheese or Burrata Cheese?

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