Ackawi Cheese vs 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?

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 Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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)
• Aging: Ackawi Cheese (2 days in brine), Kasseri Cheese (at least 3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Kasseri Cheese (Rich)

Side-by-Side Comparison

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. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kasseri Cheese at at least 3 months.

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.

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. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kasseri Cheese at least 3 months.

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's typically aged 2 days in brine. 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 3 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.