Ackawi Cheese vs Graviera Cheese

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

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 Graviera Cheese?

Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Graviera Cheese (Greece)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Graviera Cheese (cow's or sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Graviera Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Graviera Cheese (hard)
• Rind: Ackawi Cheese (natural), Graviera Cheese (marked with a crisscross pattern from the draining cloth)
• Aging: Ackawi Cheese (2 days in brine), Graviera Cheese (at least 5 months for Crete graviera)
• Taste: Ackawi Cheese (mild, milky, salty), Graviera Cheese (nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Graviera Cheese?

Ackawi Cheese reads as mild, milky, salty, while Graviera Cheese brings nutty, sweet character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Graviera Cheese at at least 5 months for crete graviera.

Can You Substitute Ackawi Cheese for Graviera Cheese?

Ackawi Cheese can stand in for Graviera 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 hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Graviera Cheese brings nutty, sweet notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Graviera Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Graviera Cheese comes from Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Graviera Cheese uses cow or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Graviera Cheese at least 5 months for crete graviera.

Is Ackawi Cheese similar to Graviera Cheese?

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

Can I substitute Ackawi Cheese for Graviera Cheese?

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

Does Ackawi Cheese taste like Graviera Cheese?

Ackawi Cheese reads as mild, milky, salty, while Graviera Cheese is nutty, sweet.

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 Graviera Cheese made of?

Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.

Which should I choose, Ackawi Cheese or Graviera Cheese?

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