Ackawi Cheese vs Chimay Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Chimay Cheese is soft to hard depending on variety, creamy, originating in Belgium.
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 Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
What's the Difference Between Ackawi Cheese and Chimay Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Chimay Cheese (Belgium)
- Texture: Ackawi Cheese (soft, brined), Chimay Cheese (soft to hard depending on variety, creamy)
- Rind: Ackawi Cheese (natural), Chimay Cheese (washed, some varieties covered with a fine white bloom)
- Aging: Ackawi Cheese (2 days in brine), Chimay Cheese (2 weeks to 6 months)
- Taste: Ackawi Cheese (mild, milky, salty), Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions)
Side-by-Side Comparison
| Ackawi Cheese | Chimay Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Belgium |
| Specific Origin | The Levant, Middle East | Baileux, Hainaut, Belgium |
| Milk Type | Cow's, goat's or sheep's milk | — |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, brined | Soft to hard depending on variety, creamy |
| Rind | Natural | Washed, some varieties covered with a fine white bloom |
| Aging | 2 days in brine | 2 weeks to 6 months |
| Taste | Mild, milky, salty | Slightly bitter from the beer hops, nutty in aged versions |
Taste Comparison: Does Ackawi Cheese Taste Like Chimay Cheese?
Ackawi Cheese reads as mild, milky, salty, while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Chimay Cheese at 2 weeks to 6 months.
Can You Substitute Ackawi Cheese for Chimay Cheese?
Ackawi Cheese can stand in for Chimay 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 to hard depending on variety, creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions notes.
Which Is Better, Ackawi Cheese or Chimay 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 to hard depending on variety, creamy profile, Chimay Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Chimay Cheese fits dishes calling for slightly bitter from the beer hops, nutty in aged versions.
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Frequently Asked Questions
Is Ackawi Cheese the same as Chimay Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Chimay Cheese comes from Belgium. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Chimay Cheese 2 weeks to 6 months.
Is Ackawi Cheese similar to Chimay Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Chimay Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Chimay Cheese?
Ackawi Cheese reads as mild, milky, salty, while Chimay Cheese is slightly bitter from the beer hops, nutty in aged versions.
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 Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
Which should I choose, Ackawi Cheese or Chimay Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Chimay Cheese is soft to hard depending on variety, creamy.