Ackawi Cheese vs Crottin de Chavignol / Chavignol Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
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 Crottin de Chavignol / Chavignol Cheese?
Crottin de Chavignol, also known simply as Chavignol, is a cheese made from raw whole goat's milk. It originates from France and is protected under the designation of origin (PDO). The cheese is shaped like a flat cylinder and has a thin rind that can be ivory-colored with or without white or blue molds. The cheese is known for its lactic coagulation process with a small amount of rennet added. It has a fat content of at least 45% of the dry matter and a total dry matter content between 37g and 48g per cheese. The cheese is matured for at least 10 days, and a special version called "repassé" is matured in a confined atmosphere to develop a blue Penicillium mold.
What's the Difference Between Ackawi Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Ackawi Cheese (pasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Ackawi Cheese (natural), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Ackawi Cheese (2 days in brine), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Ackawi Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | — |
| Milk Type | Cow's, goat's or sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | — |
| Rind | Natural | Thin, ivory-colored, with or without white or blue molds |
| Aging | 2 days in brine | Minimum maturing period of 10 days |
| Taste | Mild, milky, salty | — |
Taste Comparison: Does Ackawi Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Ackawi Cheese for Crottin de Chavignol / Chavignol Cheese?
Ackawi Cheese can stand in for Crottin de Chavignol / Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Ackawi Cheese or Crottin de Chavignol / Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Ackawi Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Crottin de Chavignol / Chavignol Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Crottin de Chavignol / Chavignol Cheese made of?
Crottin de Chavignol / Chavignol Cheese is made from goat milk (raw), using small quantity added rennet. It's typically aged minimum maturing period of 10 days.
Which should I choose, Ackawi Cheese or Crottin de Chavignol / Chavignol Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.