Ackawi Cheese vs Domiati Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Domiati Cheese is soft and made from cow, goat, or buffalo milk, originating in Egypt.

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 Domiati Cheese?

Domiati is the most common cheese in Egypt, a soft white salty cheese usually made from buffalo or cow milk. Salt goes into the milk before the rennet, which sets it apart from feta and gives the cheese its sharp, pickled character.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Domiati Cheese (Egypt)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Domiati Cheese (Primarily buffalo, but also cow's, goat's, etc.)
• Texture: Ackawi Cheese (soft, brined), Domiati Cheese (Soft)
• Rind: Ackawi Cheese (natural), Domiati Cheese (None)
• Aging: Ackawi Cheese (2 days in brine), Domiati Cheese (Fresh or 3-4 months pickled)
• Taste: Ackawi Cheese (mild, milky, salty), Domiati Cheese (Salty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Domiati Cheese?

Ackawi Cheese reads as mild, milky, salty, while Domiati Cheese brings salty character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Domiati Cheese at fresh or 3-4 months pickled.

Can You Substitute Ackawi Cheese for Domiati Cheese?

Ackawi Cheese can stand in for Domiati 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. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Domiati Cheese brings salty notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Domiati Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Domiati Cheese comes from Egypt. Ackawi Cheese is made from cow, goat, or sheep milk; Domiati Cheese uses cow, goat, or buffalo. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Domiati Cheese fresh or 3-4 months pickled.

Is Ackawi Cheese similar to Domiati Cheese?

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

Can I substitute Ackawi Cheese for Domiati Cheese?

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

Does Ackawi Cheese taste like Domiati Cheese?

Ackawi Cheese reads as mild, milky, salty, while Domiati Cheese is salty.

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 Domiati Cheese made of?

Domiati Cheese is made from cow, goat, or buffalo milk (pasteurized). It's typically aged fresh or 3-4 months pickled. It originates in Egypt.

Which should I choose, Ackawi Cheese or Domiati Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Domiati Cheese is soft.