Ackawi Cheese vs Kashkaval Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Kashkaval Cheese (Varied)
• Texture: Ackawi Cheese (soft, brined), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Ackawi Cheese (natural), Kashkaval Cheese (Varied)
• Aging: Ackawi Cheese (2 days in brine), Kashkaval Cheese (Minimum of two months)
• Taste: Ackawi Cheese (mild, milky, salty), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Kashkaval Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kashkaval Cheese brings piquant character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kashkaval Cheese's varied. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Ackawi Cheese for Kashkaval Cheese?

Ackawi Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Kashkaval Cheese brings piquant notes.

Which Is Better, Ackawi Cheese or Kashkaval 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 medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Ackawi Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Ackawi Cheese is made from cow, goat, or sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kashkaval Cheese minimum of two months.

Is Ackawi Cheese similar to Kashkaval Cheese?

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

Can I substitute Ackawi Cheese for Kashkaval Cheese?

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

Does Ackawi Cheese taste like Kashkaval Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kashkaval Cheese is piquant. Aromas also diverge. Ackawi Cheese leans mild, milky, and Kashkaval Cheese is closer to varied.

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, Ackawi Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Kashkaval Cheese is medium-hard to hard, elastic.