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?

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 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)
• 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.

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.

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 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.