Ackawi Cheese vs Canastra cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Canastra cheese is artisan and made from cow milk, originating in Brazil.

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 Canastra cheese?

Canastra is a Brazilian cheese made from raw cow's milk in the Serra da Canastra highlands of Minas Gerais. It is known for a full-bodied, mildly spicy flavor and three curing stages, from four days fresh to forty days fully cured.

What's the Difference Between Ackawi Cheese and Canastra cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Canastra cheese (Brazil)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Canastra cheese (cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Canastra cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Canastra cheese (artisan)
• Aging: Ackawi Cheese (2 days in brine), Canastra cheese (4 to 40 days)
• Taste: Ackawi Cheese (mild, milky, salty), Canastra cheese (spicy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Canastra cheese?

Ackawi Cheese reads as mild, milky, salty, while Canastra cheese brings spicy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Canastra cheese's aromatic. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Canastra cheese at 4 to 40 days.

Can You Substitute Ackawi Cheese for Canastra cheese?

Ackawi Cheese can stand in for Canastra 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 artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Canastra cheese brings spicy notes.

Which Is Better, Ackawi Cheese or Canastra 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 artisan profile, Canastra cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Canastra cheese fits dishes calling for spicy.

Frequently Asked Questions

Is Ackawi Cheese the same as Canastra cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Canastra cheese comes from Brazil. Ackawi Cheese is made from cow, goat, or sheep milk; Canastra cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Canastra cheese 4 to 40 days.

Is Ackawi Cheese similar to Canastra cheese?

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

Can I substitute Ackawi Cheese for Canastra cheese?

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

Does Ackawi Cheese taste like Canastra cheese?

Ackawi Cheese reads as mild, milky, salty, while Canastra cheese is spicy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Canastra cheese is closer to aromatic.

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 Canastra cheese made of?

Canastra cheese is made from cow milk (unpasteurized). It's typically aged 4 to 40 days. It originates in Brazil.

Which should I choose, Ackawi Cheese or Canastra cheese?

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