Ackawi Cheese vs Krk Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Krk Cheese is a sheep-milk cheese, originating in Croatia.

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 Krk Cheese?

Krk cheese is made on the Croatian island of Krk, predominantly from sheep's milk, though sometimes mixed with cow's or goat's milk. It has a hard texture and a strong, sharp flavor that is somewhat salty. This cheese is traditionally aged in the island's microclimate, giving it a distinctive taste that reflects the local flora.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Krk Cheese (Croatia)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Krk Cheese (Sheep’s milk)
• Milk treatment: Ackawi Cheese (pasteurized), Krk Cheese (Raw)
• Aging: Ackawi Cheese (2 days in brine), Krk Cheese (2 to 4 months)
• Taste: Ackawi Cheese (mild, milky, salty), Krk Cheese (Delicate, full, strong)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Krk Cheese?

Ackawi Cheese reads as mild, milky, salty, while Krk Cheese brings delicate, full, strong character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Krk Cheese at 2 to 4 months.

Can You Substitute Ackawi Cheese for Krk Cheese?

Ackawi Cheese can stand in for Krk Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Krk Cheese brings delicate, full, strong notes.

Which Is Better, Ackawi Cheese or Krk Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Krk Cheese fits dishes calling for delicate, full, strong.

Frequently Asked Questions

Is Ackawi Cheese the same as Krk Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Krk Cheese comes from Croatia. Ackawi Cheese is made from cow, goat, or sheep milk; Krk Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Krk Cheese 2 to 4 months.

Is Ackawi Cheese similar to Krk Cheese?

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

Can I substitute Ackawi Cheese for Krk Cheese?

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

Does Ackawi Cheese taste like Krk Cheese?

Ackawi Cheese reads as mild, milky, salty, while Krk Cheese is delicate, full, 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 Krk Cheese made of?

Krk Cheese is made from sheep milk (raw), using natural rennet. It's typically aged 2 to 4 months. It originates in Croatia.

Which should I choose, Ackawi Cheese or Krk Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.