Ackawi Cheese vs Divle Obruk Tulum Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Divle Obruk Tulum Cheese is a goat and sheep-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 Divle Obruk Tulum Cheese?

Divle Obruk Tulum is a rare and unique Turkish cheese aged in caves near Divle village. Made from goat's milk, this cheese is stored in natural limestone caves which enhance its flavor and texture, resulting in a creamy, rich taste with earthy undertones. The aging process in the specific microclimate of the caves imparts a distinctive aroma and a slightly tangy finish.

What's the Difference Between Ackawi Cheese and Divle Obruk Tulum Cheese?

• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk)
• Milk treatment: Ackawi Cheese (pasteurized), Divle Obruk Tulum Cheese (Raw)
• Aging: Ackawi Cheese (2 days in brine), Divle Obruk Tulum Cheese (4 to 12 months)
• Taste: Ackawi Cheese (mild, milky, salty), Divle Obruk Tulum Cheese (Sharp)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Divle Obruk Tulum Cheese?

Ackawi Cheese reads as mild, milky, salty, while Divle Obruk Tulum Cheese brings sharp character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Divle Obruk Tulum Cheese's pasture grasses and animal notes. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Divle Obruk Tulum Cheese at 4 to 12 months.

Can You Substitute Ackawi Cheese for Divle Obruk Tulum Cheese?

Ackawi Cheese can stand in for Divle Obruk Tulum Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Divle Obruk Tulum Cheese brings sharp notes.

Which Is Better, Ackawi Cheese or Divle Obruk Tulum Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Divle Obruk Tulum Cheese fits dishes calling for sharp.

Frequently Asked Questions

Is Ackawi Cheese the same as Divle Obruk Tulum Cheese?

No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Divle Obruk Tulum Cheese uses goat and sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Divle Obruk Tulum Cheese 4 to 12 months.

Is Ackawi Cheese similar to Divle Obruk Tulum Cheese?

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

Can I substitute Ackawi Cheese for Divle Obruk Tulum Cheese?

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

Does Ackawi Cheese taste like Divle Obruk Tulum Cheese?

Ackawi Cheese reads as mild, milky, salty, while Divle Obruk Tulum Cheese is sharp. Aromas also diverge. Ackawi Cheese leans mild, milky, and Divle Obruk Tulum Cheese is closer to pasture grasses and animal notes.

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 Divle Obruk Tulum Cheese made of?

Divle Obruk Tulum Cheese is made from goat and sheep milk (raw). It's typically aged 4 to 12 months.

Which should I choose, Ackawi Cheese or Divle Obruk Tulum Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.