Ackawi Cheese vs Kargı Tulumu Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kargı Tulumu Cheese is creamy.
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 Kargı Tulumu Cheese?
Kargı Tulumu is a type of tulum cheese specific to the Kargı region of Turkey. It is typically made from sheep's milk and aged in goat skins, giving it a firm texture and an intensely tangy, somewhat salty flavor. Kargı Tulumu is particularly well-regarded for its rich, concentrated taste.
What's the Difference Between Ackawi Cheese and Kargı Tulumu Cheese?
- Texture: Ackawi Cheese (soft, brined), Kargı Tulumu Cheese (Creamy)
- Aging: Ackawi Cheese (2 days in brine), Kargı Tulumu Cheese (6 months)
Side-by-Side Comparison
| Ackawi Cheese | Kargı Tulumu Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | Central Anatolia |
| Milk Type | Cow's, goat's or sheep's milk | — |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, brined | Creamy |
| Rind | Natural | — |
| Aging | 2 days in brine | 6 months |
| Taste | Mild, milky, salty | — |
Taste Comparison: Does Ackawi Cheese Taste Like Kargı Tulumu Cheese?
Their flavor profiles are distinct. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kargı Tulumu Cheese's wine-like aroma. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kargı Tulumu Cheese at 6 months.
Can You Substitute Ackawi Cheese for Kargı Tulumu Cheese?
Ackawi Cheese can stand in for Kargı Tulumu 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 creamy.
Which Is Better, Ackawi Cheese or Kargı Tulumu 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 creamy profile, Kargı Tulumu Cheese is the better fit.
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Frequently Asked Questions
Is Ackawi Cheese the same as Kargı Tulumu Cheese?
No, they're distinct cheeses. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kargı Tulumu Cheese 6 months.
Is Ackawi Cheese similar to Kargı Tulumu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Kargı Tulumu Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Kargı Tulumu Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Kargı Tulumu Cheese made of?
Kargı Tulumu Cheese is made from milk. It's typically aged 6 months.
Which should I choose, Ackawi Cheese or Kargı Tulumu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Kargı Tulumu Cheese is creamy.