Ackawi Cheese vs Colby-Jack Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Colby-Jack Cheese is semi-hard, processed and made from cow milk, originating in United States.

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 Colby-Jack Cheese?

Colby-Jack, also spelled Co-jack or Cojack, is an American marble cheese made by blending curds of Colby and Monterey Jack. It is known for its orange and white marbling, its mild flavor, and how well it melts over burgers and casseroles.

What's the Difference Between Ackawi Cheese and Colby-Jack Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Colby-Jack Cheese (United States)
• Milk type: Ackawi Cheese (Cow's, goat's or sheep's milk), Colby-Jack Cheese (Cow's milk)
• Texture: Ackawi Cheese (Soft, brined), Colby-Jack Cheese (Semi-hard, processed)
• Rind: Ackawi Cheese (natural), Colby-Jack Cheese (sometimes dipped in wax)
• Aging: Ackawi Cheese (2 days in brine), Colby-Jack Cheese (up to 14 days)
• Taste: Ackawi Cheese (mild, milky, salty), Colby-Jack Cheese (mild to mellow)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Colby-Jack Cheese?

Ackawi Cheese reads as mild, milky, salty, while Colby-Jack Cheese brings mild to mellow character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Colby-Jack Cheese at up to 14 days.

Can You Substitute Ackawi Cheese for Colby-Jack Cheese?

Ackawi Cheese can stand in for Colby-Jack 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-hard, processed. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Colby-Jack Cheese brings mild to mellow notes.

Which Is Better, Ackawi Cheese or Colby-Jack 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-hard, processed profile, Colby-Jack Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Colby-Jack Cheese fits dishes calling for mild to mellow.

Frequently Asked Questions

Is Ackawi Cheese the same as Colby-Jack Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Colby-Jack Cheese comes from United States. Ackawi Cheese is made from cow, goat, or sheep milk; Colby-Jack Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Colby-Jack Cheese up to 14 days.

Is Ackawi Cheese similar to Colby-Jack Cheese?

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

Can I substitute Ackawi Cheese for Colby-Jack Cheese?

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

Does Ackawi Cheese taste like Colby-Jack Cheese?

Ackawi Cheese reads as mild, milky, salty, while Colby-Jack Cheese is mild to mellow.

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 Colby-Jack Cheese made of?

Colby-Jack Cheese is made from cow milk (pasteurized). It's typically aged up to 14 days. It originates in United States.

Which should I choose, Ackawi Cheese or Colby-Jack Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Colby-Jack Cheese is semi-hard, processed.