Ackawi Cheese vs Havarti Cheese

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

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 Havarti Cheese?

Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Havarti Cheese (Denmark)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Havarti Cheese (cow's milk)
• Texture: Ackawi Cheese (soft, brined), Havarti Cheese (Smooth)
• Rind: Ackawi Cheese (natural), Havarti Cheese (rindless)
• Aging: Ackawi Cheese (2 days in brine), Havarti Cheese (about 3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Havarti Cheese (Mild, buttery)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Havarti Cheese?

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

Can You Substitute Ackawi Cheese for Havarti Cheese?

Ackawi Cheese can stand in for Havarti 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 smooth. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Havarti Cheese brings mild, buttery notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Havarti Cheese?

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

Is Ackawi Cheese similar to Havarti Cheese?

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

Can I substitute Ackawi Cheese for Havarti Cheese?

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

Does Ackawi Cheese taste like Havarti Cheese?

Ackawi Cheese reads as mild, milky, salty, while Havarti Cheese is mild, buttery. Aromas also diverge. Ackawi Cheese leans mild, milky, and Havarti Cheese is closer to 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 Havarti Cheese made of?

Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.

Which should I choose, Ackawi Cheese or Havarti Cheese?

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