Ackawi Cheese vs Castelmagno Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Castelmagno Cheese is hard, compact, friable and made from cow, goat, and sheep 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 Castelmagno Cheese?

Castelmagno is a semi-hard Italian cheese from the Valle Grana in Piedmont, made mainly from whole cow's milk. It holds protected designation of origin status and has been made since at least 1277.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Castelmagno Cheese (Italy)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Castelmagno Cheese (cow's, goat's and sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Castelmagno Cheese (pasteurized or unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Castelmagno Cheese (Hard, compact, friable)
• Rind: Ackawi Cheese (natural), Castelmagno Cheese (Wrinkled, hard, reddish-gray)
• Aging: Ackawi Cheese (2 days in brine), Castelmagno Cheese (60 days to 6 months and beyond)
• Taste: Ackawi Cheese (mild, milky, salty), Castelmagno Cheese (Savory, salty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Castelmagno Cheese?

Ackawi Cheese reads as mild, milky, salty, while Castelmagno Cheese brings savory, salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Castelmagno Cheese's fine and delicate or somewhat acidic to strong and persistent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Castelmagno Cheese at 60 days to 6 months and beyond.

Can You Substitute Ackawi Cheese for Castelmagno Cheese?

Ackawi Cheese can stand in for Castelmagno 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 hard, compact, friable. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Castelmagno Cheese brings savory, salty notes.

Which Is Better, Ackawi Cheese or Castelmagno 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 hard, compact, friable profile, Castelmagno Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Castelmagno Cheese fits dishes calling for savory, salty.

Frequently Asked Questions

Is Ackawi Cheese the same as Castelmagno Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Castelmagno Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Castelmagno Cheese uses cow, goat, and sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Castelmagno Cheese 60 days to 6 months and beyond.

Is Ackawi Cheese similar to Castelmagno Cheese?

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

Can I substitute Ackawi Cheese for Castelmagno Cheese?

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

Does Ackawi Cheese taste like Castelmagno Cheese?

Ackawi Cheese reads as mild, milky, salty, while Castelmagno Cheese is savory, salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Castelmagno Cheese is closer to fine and delicate or somewhat acidic to strong and persistent.

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 Castelmagno Cheese made of?

Castelmagno Cheese is made from cow, goat, and sheep milk (pasteurized or unpasteurized). It's typically aged 60 days to 6 months and beyond. It originates in Italy.

Which should I choose, Ackawi Cheese or Castelmagno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Castelmagno Cheese is hard, compact, friable.