Ackawi Cheese vs Kefalotyri Cheese

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

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Kefalotyri Cheese (goat's or sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Kefalotyri Cheese (hard)
• Aging: Ackawi Cheese (2 days in brine), Kefalotyri Cheese (2 to 3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Kefalotyri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Kefalotyri Cheese's rich, strong. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Ackawi Cheese for Kefalotyri Cheese?

Ackawi Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Ackawi Cheese or Kefalotyri 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 hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Frequently Asked Questions

Is Ackawi Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Kefalotyri Cheese comes from Cyprus and Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Kefalotyri Cheese 2 to 3 months.

Is Ackawi Cheese similar to Kefalotyri Cheese?

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

Can I substitute Ackawi Cheese for Kefalotyri Cheese?

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

Does Ackawi Cheese taste like Kefalotyri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Kefalotyri Cheese is closer to rich, strong.

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 Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Ackawi Cheese or Kefalotyri Cheese?

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