Ackawi Cheese vs Kalathaki Limnou Cheese
Ackawi Cheese
Kalathaki Limnou Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kalathaki Limnou Cheese is soft and made from goat 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 Kalathaki Limnou Cheese?
Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
What's the Difference Between Ackawi Cheese and Kalathaki Limnou Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Kalathaki Limnou Cheese (Greece)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%))
- Texture: Ackawi Cheese (soft, brined), Kalathaki Limnou Cheese (Soft)
- Rind: Ackawi Cheese (natural), Kalathaki Limnou Cheese (No external rind)
- Aging: Ackawi Cheese (2 days in brine), Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C)
- Taste: Ackawi Cheese (mild, milky, salty), Kalathaki Limnou Cheese (Pleasant, slightly acidic)
Side-by-Side Comparison
| Ackawi Cheese | Kalathaki Limnou Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Greece |
| Specific Origin | The Levant, Middle East | Lemnos, Aegean Sea |
| Milk Type | Cow's, goat's or sheep's milk | Pasteurized sheep's milk, Goat’s milk (up to 30%) |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, brined | Soft |
| Rind | Natural | No external rind |
| Aging | 2 days in brine | Three weeks at 14-18°C, then at least two months at <6°C |
| Taste | Mild, milky, salty | Pleasant, slightly acidic |
Taste Comparison: Does Ackawi Cheese Taste Like Kalathaki Limnou Cheese?
Ackawi Cheese reads as mild, milky, salty, while Kalathaki Limnou Cheese brings pleasant, slightly acidic character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kalathaki Limnou Cheese's rich. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c.
Can You Substitute Ackawi Cheese for Kalathaki Limnou Cheese?
Ackawi Cheese can stand in for Kalathaki Limnou 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 soft. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Kalathaki Limnou Cheese brings pleasant, slightly acidic notes.
Which Is Better, Ackawi Cheese or Kalathaki Limnou 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 soft profile, Kalathaki Limnou Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Kalathaki Limnou Cheese fits dishes calling for pleasant, slightly acidic.
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Frequently Asked Questions
Is Ackawi Cheese the same as Kalathaki Limnou Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kalathaki Limnou Cheese comes from Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Kalathaki Limnou Cheese uses goat or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kalathaki Limnou Cheese three weeks at 14-18°c, then at least two months at <6°c.
Is Ackawi Cheese similar to Kalathaki Limnou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Kalathaki Limnou Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Kalathaki Limnou Cheese?
Ackawi Cheese reads as mild, milky, salty, while Kalathaki Limnou Cheese is pleasant, slightly acidic. Aromas also diverge. Ackawi Cheese leans mild, milky, and Kalathaki Limnou Cheese is closer to rich.
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 Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.
Which should I choose, Ackawi Cheese or Kalathaki Limnou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Kalathaki Limnou Cheese is soft.