Ackawi Cheese vs Camembert Cheese

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

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Camembert Cheese (France)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Camembert Cheese (cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Ackawi Cheese (soft, brined), Camembert Cheese (soft, artisan)
• Rind: Ackawi Cheese (natural), Camembert Cheese (Bloomy)
• Aging: Ackawi Cheese (2 days in brine), Camembert Cheese (minimum 3 weeks)
• Taste: Ackawi Cheese (mild, milky, salty), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Camembert Cheese?

Ackawi Cheese reads as mild, milky, salty, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Camembert Cheese's buttery, rich. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Ackawi Cheese for Camembert Cheese?

Ackawi Cheese can stand in for Camembert 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, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Ackawi Cheese or Camembert 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, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Ackawi Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Camembert Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Camembert Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Camembert Cheese minimum 3 weeks.

Is Ackawi Cheese similar to Camembert Cheese?

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

Can I substitute Ackawi Cheese for Camembert Cheese?

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

Does Ackawi Cheese taste like Camembert Cheese?

Ackawi Cheese reads as mild, milky, salty, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Ackawi Cheese leans mild, milky, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Ackawi Cheese or Camembert Cheese?

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