Ackawi Cheese vs Kanterkaas Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kanterkaas Cheese is firm to hard 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 Kanterkaas Cheese?
Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.
What's the Difference Between Ackawi Cheese and Kanterkaas Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Kanterkaas Cheese (Netherlands)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Kanterkaas Cheese (Cow)
- Texture: Ackawi Cheese (soft, brined), Kanterkaas Cheese (Firm to hard)
- Rind: Ackawi Cheese (natural), Kanterkaas Cheese (Natural or coated (colorless/yellow))
- Aging: Ackawi Cheese (2 days in brine), Kanterkaas Cheese (Minimum 4 weeks)
- Taste: Ackawi Cheese (mild, milky, salty), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))
Side-by-Side Comparison
| Ackawi Cheese | Kanterkaas Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Netherlands |
| Specific Origin | The Levant, Middle East | Friesland And Westerkwartier |
| Milk Type | Cow's, goat's or sheep's milk | Cow |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, brined | Firm to hard |
| Rind | Natural | Natural or coated (colorless/yellow) |
| Aging | 2 days in brine | Minimum 4 weeks |
| Taste | Mild, milky, salty | Pleasant, sharp to strong (varies with age) |
| Where to Buy | Shop on Amazon | Shop on Amazon |
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Taste Comparison: Does Ackawi Cheese Taste Like Kanterkaas Cheese?
Ackawi Cheese reads as mild, milky, salty, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kanterkaas Cheese's aromatic, pleasant. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kanterkaas Cheese at minimum 4 weeks.
Can You Substitute Ackawi Cheese for Kanterkaas Cheese?
Ackawi Cheese can stand in for Kanterkaas 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 firm to hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.
Which Is Better, Ackawi Cheese or Kanterkaas 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 firm to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).
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Frequently Asked Questions
Is Ackawi Cheese the same as Kanterkaas Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kanterkaas Cheese comes from Netherlands. Ackawi Cheese is made from cow, goat, or sheep milk; Kanterkaas Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kanterkaas Cheese minimum 4 weeks.
Is Ackawi Cheese similar to Kanterkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Kanterkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Kanterkaas Cheese?
Ackawi Cheese reads as mild, milky, salty, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Ackawi Cheese leans mild, milky, and Kanterkaas Cheese is closer to aromatic, pleasant.
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 Kanterkaas Cheese made of?
Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.
Which should I choose, Ackawi Cheese or Kanterkaas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Kanterkaas Cheese is firm to hard.