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?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Kashkaval Cheese?

Kashkaval is a popular type of yellow cheese made from cow's milk, or sometimes from sheep's milk, in various countries across the Balkans. It has a semi-hard texture and a rich, slightly tangy flavor that becomes sharper with age. Kashkaval is versatile in cooking, used for grating, slicing, and melting in dishes like pizzas, sandwiches, and casseroles.

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)
• 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.

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.

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 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.

See full profiles: Ackawi Cheese and Kashkaval Cheese.

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