Ackawi Cheese vs Gouda Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged 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 Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Gouda Cheese (Netherlands)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Gouda Cheese (cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Gouda Cheese (pasteurized or unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged)
• Rind: Ackawi Cheese (natural), Gouda Cheese (Durable)
• Aging: Ackawi Cheese (2 days in brine), Gouda Cheese (4 weeks to 21 months)
• Taste: Ackawi Cheese (mild, milky, salty), Gouda Cheese (Sweet to nutty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Gouda Cheese?

Ackawi Cheese reads as mild, milky, salty, while Gouda Cheese brings sweet to nutty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Gouda Cheese's sour aromatics with a cooked, milky note. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Gouda Cheese at 4 weeks to 21 months.

Can You Substitute Ackawi Cheese for Gouda Cheese?

Ackawi Cheese can stand in for Gouda 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 solid and springy; smooth when young, firm and crumbly when aged. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Gouda Cheese brings sweet to nutty notes.

Which Is Better, Ackawi Cheese or Gouda 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 solid and springy; smooth when young, firm and crumbly when aged profile, Gouda Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Gouda Cheese fits dishes calling for sweet to nutty.

Frequently Asked Questions

Is Ackawi Cheese the same as Gouda Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Gouda Cheese comes from Netherlands. Ackawi Cheese is made from cow, goat, or sheep milk; Gouda Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Gouda Cheese 4 weeks to 21 months.

Is Ackawi Cheese similar to Gouda Cheese?

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

Can I substitute Ackawi Cheese for Gouda Cheese?

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

Does Ackawi Cheese taste like Gouda Cheese?

Ackawi Cheese reads as mild, milky, salty, while Gouda Cheese is sweet to nutty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Gouda Cheese is closer to sour aromatics with a cooked, milky note.

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 Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

Which should I choose, Ackawi Cheese or Gouda Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged.