Ackawi Cheese vs Glarner Alpkäse Cheese
Ackawi Cheese
Glarner Alpkäse Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Glarner Alpkäse Cheese is a cow-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 Glarner Alpkäse Cheese?
Glarner Alpkäse is a Swiss raw cow's milk cheese made on the alpine pastures of Glarus during the summer grazing season. The wheels have no holes and reach the market in mild, spicy and sharp grades. It has held AOP protection since 2014.
What's the Difference Between Ackawi Cheese and Glarner Alpkäse Cheese?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Glarner Alpkäse Cheese (cow)
- Milk treatment: Ackawi Cheese (pasteurized), Glarner Alpkäse Cheese (raw)
- Rind: Ackawi Cheese (natural), Glarner Alpkäse Cheese (natural, formed in a salt bath)
- Taste: Ackawi Cheese (mild, milky, salty), Glarner Alpkäse Cheese (mild when young, more pungent with longer ripening)
Side-by-Side Comparison
| Ackawi Cheese | Glarner Alpkäse Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | Glarus, Switzerland |
| Milk Type | Cow's, goat's or sheep's milk | Cow |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | — |
| Rind | Natural | Natural, formed in a salt bath |
| Aging | 2 days in brine | — |
| Taste | Mild, milky, salty | Mild when young, more pungent with longer ripening |
Taste Comparison: Does Ackawi Cheese Taste Like Glarner Alpkäse Cheese?
Ackawi Cheese reads as mild, milky, salty, while Glarner Alpkäse Cheese brings mild when young, more pungent with longer ripening character.
Can You Substitute Ackawi Cheese for Glarner Alpkäse Cheese?
Ackawi Cheese can stand in for Glarner Alpkäse 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 Glarner Alpkäse Cheese brings mild when young, more pungent with longer ripening notes.
Which Is Better, Ackawi Cheese or Glarner Alpkäse 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 Glarner Alpkäse Cheese fits dishes calling for mild when young, more pungent with longer ripening.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Glarner Alpkäse Cheese?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Glarner Alpkäse Cheese uses cow.
Is Ackawi Cheese similar to Glarner Alpkäse Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Glarner Alpkäse Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Glarner Alpkäse Cheese?
Ackawi Cheese reads as mild, milky, salty, while Glarner Alpkäse Cheese is mild when young, more pungent with longer ripening.
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 Glarner Alpkäse Cheese made of?
Glarner Alpkäse Cheese is made from cow milk (raw).
Which should I choose, Ackawi Cheese or Glarner Alpkäse Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.