Ackawi Cheese vs Colby 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 Cheese is slightly curdy, softer 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 Cheese?

Colby is a semihard orange cheese made from cow's milk, first developed in 1885 in Colby, Wisconsin. Skipping the cheddaring step and washing the curd with cold water leaves it moister, softer and milder than cheddar.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Colby Cheese (United States)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Colby Cheese (cow's milk)
• Texture: Ackawi Cheese (soft, brined), Colby Cheese (Slightly curdy, softer)
• Rind: Ackawi Cheese (natural), Colby Cheese (None)
• Aging: Ackawi Cheese (2 days in brine), Colby Cheese (< 3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Colby Cheese (Mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Colby Cheese?

Ackawi Cheese reads as mild, milky, salty, while Colby Cheese brings mild, milky character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Colby Cheese's mild, sweet. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Colby Cheese at < 3 months.

Can You Substitute Ackawi Cheese for Colby Cheese?

Ackawi Cheese can stand in for Colby 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 slightly curdy, softer. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Colby Cheese brings mild, milky notes.

Which Is Better, Ackawi Cheese or Colby 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 slightly curdy, softer profile, Colby Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Colby Cheese fits dishes calling for mild, milky.

Frequently Asked Questions

Is Ackawi Cheese the same as Colby Cheese?

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

Is Ackawi Cheese similar to Colby Cheese?

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

Can I substitute Ackawi Cheese for Colby Cheese?

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

Does Ackawi Cheese taste like Colby Cheese?

Ackawi Cheese reads as mild, milky, salty, while Colby Cheese is mild, milky. Aromas also diverge. Ackawi Cheese leans mild, milky, and Colby Cheese is closer to mild, sweet.

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 Cheese made of?

Colby Cheese is made from cow milk (pasteurized). It's typically aged < 3 months. It originates in United States.

Which should I choose, Ackawi Cheese or Colby Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Colby Cheese is slightly curdy, softer.