Ackawi Cheese vs Casu marzu Cheese

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

Casu marzu is a Sardinian sheep milk cheese fermented by live cheese fly larvae, which eat through a pecorino wheel and break down its fats until the paste turns very soft. Its sale is banned in Italy and the EU, and Guinness World Records called it the world's most dangerous cheese.

What's the Difference Between Ackawi Cheese and Casu marzu Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Casu marzu Cheese (Italy)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Casu marzu Cheese (sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Casu marzu Cheese (soft, soft-ripened)
• Aging: Ackawi Cheese (2 days in brine), Casu marzu Cheese (3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Casu marzu Cheese?

Ackawi Cheese reads as mild, milky, salty, while Casu marzu Cheese brings intense, spicy character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Ackawi Cheese for Casu marzu Cheese?

Ackawi Cheese can stand in for Casu marzu 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, soft-ripened. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Ackawi Cheese or Casu marzu 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, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Casu marzu Cheese fits dishes calling for intense, spicy.

Frequently Asked Questions

Is Ackawi Cheese the same as Casu marzu Cheese?

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

Is Ackawi Cheese similar to Casu marzu Cheese?

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

Can I substitute Ackawi Cheese for Casu marzu Cheese?

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

Does Ackawi Cheese taste like Casu marzu Cheese?

Ackawi Cheese reads as mild, milky, salty, while Casu marzu Cheese is intense, spicy.

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 Casu marzu Cheese made of?

Casu marzu Cheese is made from sheep milk. It's typically aged 3 months. It originates in Italy.

Which should I choose, Ackawi Cheese or Casu marzu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Casu marzu Cheese is soft, soft-ripened.