Ackawi Cheese vs Cardo Cheese

Q: Is Ackawi Cheese the same as Cardo Cheese?

No. Ackawi Cheese and Cardo Cheese are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and England, Scotland and Wales respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for Cardo Cheese?

In most recipes you can swap Ackawi Cheese for Cardo Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Cardo Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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

What Is Ackawi Cheese?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Cardo Cheese (England, Scotland and Wales)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Cardo Cheese (goat's milk)
Texture: Ackawi Cheese (soft, brined), Cardo Cheese (semi-soft, artisan)
Rind: Ackawi Cheese (natural), Cardo Cheese (washed)
Taste: Ackawi Cheese (mild, milky, salty), Cardo Cheese (floral, pungent, savory)

Side-by-Side Comparison

	Ackawi Cheese	Cardo Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	England, Scotland And Wales
Specific Origin	—	Timsbury, Somerset
Milk Type	Cow's, goat's or sheep's milk	Goat's milk
Milk Treatment	Pasteurized	Pasteurized
Texture	Soft, brined	Semi-soft, artisan
Rind	Natural	Washed
Taste	Mild, milky, salty	Floral, pungent, savory

Taste Comparison: Does Ackawi Cheese Taste Like Cardo Cheese?

Ackawi Cheese reads as mild, milky, salty, while Cardo Cheese brings floral, pungent, savory character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Cardo Cheese's pungent.

Can You Substitute Ackawi Cheese for Cardo Cheese?

Ackawi Cheese can stand in for Cardo 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, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Cardo Cheese brings floral, pungent, savory notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Cardo Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Cardo Cheese comes from England, Scotland and Wales. Ackawi Cheese is made from cow, goat, or sheep milk; Cardo Cheese uses goat.

Is Ackawi Cheese similar to Cardo Cheese?

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

Can I substitute Ackawi Cheese for Cardo Cheese?

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

Does Ackawi Cheese taste like Cardo Cheese?

Ackawi Cheese reads as mild, milky, salty, while Cardo Cheese is floral, pungent, savory. Aromas also diverge. Ackawi Cheese leans mild, milky, and Cardo Cheese is closer to pungent.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

Which should I choose, Ackawi Cheese or Cardo Cheese?

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