Ackawi Cheese vs Edam Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Edam Cheese is rubber-textured to crystalline and made from cow milk, originating in Netherlands.

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 Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Edam Cheese (Netherlands)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Edam Cheese (cow's milk)
• Texture: Ackawi Cheese (soft, brined), Edam Cheese (Rubber-textured to crystalline)
• Rind: Ackawi Cheese (natural), Edam Cheese (Smooth, waxed)
• Aging: Ackawi Cheese (2 days in brine), Edam Cheese (3 months to longer)
• Taste: Ackawi Cheese (mild, milky, salty), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Edam Cheese?

Ackawi Cheese reads as mild, milky, salty, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Edam Cheese's almost no smell when young. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Edam Cheese at 3 months to longer.

Can You Substitute Ackawi Cheese for Edam Cheese?

Ackawi Cheese can stand in for Edam 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 rubber-textured to crystalline. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Ackawi Cheese or Edam 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 rubber-textured to crystalline profile, Edam Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Ackawi Cheese the same as Edam Cheese?

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

Is Ackawi Cheese similar to Edam Cheese?

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

Can I substitute Ackawi Cheese for Edam Cheese?

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

Does Ackawi Cheese taste like Edam Cheese?

Ackawi Cheese reads as mild, milky, salty, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Ackawi Cheese leans mild, milky, and Edam Cheese is closer to almost no smell when young.

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 Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Ackawi Cheese or Edam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Edam Cheese is rubber-textured to crystalline.