Ackawi Cheese vs Kasseri Cheese

Q: Is Ackawi Cheese the same as Kasseri Cheese?

No. Ackawi Cheese and Kasseri Cheese are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for Kasseri Cheese?

In most recipes you can swap Ackawi Cheese for Kasseri Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Kasseri Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ackawi Cheese

Kasseri Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

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 Kasseri Cheese?

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Kasseri Cheese (Greece)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Kasseri Cheese (goat's and sheep's milk)
Milk treatment: Ackawi Cheese (pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
Texture: Ackawi Cheese (soft, brined), Kasseri Cheese (Firm to hard)
Rind: Ackawi Cheese (natural), Kasseri Cheese (Develops as ages)
Taste: Ackawi Cheese (mild, milky, salty), Kasseri Cheese (Rich)

Side-by-Side Comparison

	Ackawi Cheese	Kasseri Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Greece
Specific Origin	—	Thrace, Macedonia, Thessaly, Lesbos
Milk Type	Cow's, goat's or sheep's milk	Goat's and sheep's milk
Milk Treatment	Pasteurized	Traditionally raw, increasingly pasteurized
Texture	Soft, brined	Firm to hard
Rind	Natural	Develops as ages
Aging	—	At least 2 months, peak at 10+ months
Taste	Mild, milky, salty	Rich

Taste Comparison: Does Ackawi Cheese Taste Like Kasseri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kasseri Cheese brings rich character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kasseri Cheese's flowery.

Can You Substitute Ackawi Cheese for Kasseri Cheese?

Ackawi Cheese can stand in for Kasseri 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 Kasseri Cheese brings rich notes.

Which Is Better, Ackawi Cheese or Kasseri 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, Kasseri Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Kasseri Cheese fits dishes calling for rich.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kasseri Cheese comes from Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Kasseri Cheese uses goat and sheep.

Is Ackawi Cheese similar to Kasseri Cheese?

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

Can I substitute Ackawi Cheese for Kasseri Cheese?

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

Does Ackawi Cheese taste like Kasseri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kasseri Cheese is rich. Aromas also diverge. Ackawi Cheese leans mild, milky, and Kasseri Cheese is closer to flowery.

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 Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.

Which should I choose, Ackawi Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Kasseri Cheese is firm to hard.