Ackawi Cheese vs American Gruyere Cheese

Q: Is Ackawi Cheese the same as American Gruyere Cheese?

No. Ackawi Cheese and American Gruyere Cheese are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and United States respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for American Gruyere Cheese?

In most recipes you can swap Ackawi Cheese for American Gruyere Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or American Gruyere Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ackawi Cheese

American Gruyere Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.

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 American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What's the Difference Between Ackawi Cheese and American Gruyere Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), American Gruyere Cheese (United States)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), American Gruyere Cheese (cow's milk)
Texture: Ackawi Cheese (soft, brined), American Gruyere Cheese (Semi-Firm)
Rind: Ackawi Cheese (natural), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
Aging: Ackawi Cheese (2 days in brine), American Gruyere Cheese (Typically 3-6 months)
Taste: Ackawi Cheese (mild, milky, salty), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)

Side-by-Side Comparison

	Ackawi Cheese	American Gruyere Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	United States
Specific Origin	The Levant, Middle East	Wisconsin, The U.S.
Milk Type	Cow's, goat's or sheep's milk	Cow's milk
Milk Treatment	Pasteurized	Pasteurized
Texture	Soft, brined	Semi-Firm
Rind	Natural	Natural or Brushed, Sometimes Waxed
Aging	2 days in brine	Typically 3-6 months
Taste	Mild, milky, salty	Mild, Nutty, Slightly Buttery

Taste Comparison: Does Ackawi Cheese Taste Like American Gruyere Cheese?

Ackawi Cheese reads as mild, milky, salty, while American Gruyere Cheese brings mild, nutty, slightly buttery character. On the nose, Ackawi Cheese offers mild, milky, contrasted with American Gruyere Cheese's mild, slightly nutty, buttery. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Ackawi Cheese for American Gruyere Cheese?

Ackawi Cheese can stand in for American Gruyere 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 semi-firm. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while American Gruyere Cheese brings mild, nutty, slightly buttery notes.

Which Is Better, Ackawi Cheese or American Gruyere 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 semi-firm profile, American Gruyere Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while American Gruyere Cheese comes from United States. Ackawi Cheese is made from cow, goat, or sheep milk; American Gruyere Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, American Gruyere Cheese typically 3-6 months.

Is Ackawi Cheese similar to American Gruyere Cheese?

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

Can I substitute Ackawi Cheese for American Gruyere Cheese?

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

Does Ackawi Cheese taste like American Gruyere Cheese?

Ackawi Cheese reads as mild, milky, salty, while American Gruyere Cheese is mild, nutty, slightly buttery. Aromas also diverge. Ackawi Cheese leans mild, milky, and American Gruyere Cheese is closer to mild, slightly nutty, buttery.

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 American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Ackawi Cheese or American Gruyere Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while American Gruyere Cheese is semi-firm.