Ackawi Cheese vs Queso de La Serena

Q: Is Ackawi Cheese the same as Queso de La Serena?

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

Q: Can I substitute Ackawi Cheese for Queso de La Serena?

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

Q: Which should I choose, Ackawi Cheese or Queso de La Serena?

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

Queso de La Serena

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de La Serena is soft to semi-hard and made from sheep milk, originating in Spain.

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 Queso de La Serena?

Queso de La Serena is a sheep milk cheese from the La Serena district of Extremadura, Spain, curdled with a coagulant from cardoon pistils. Young, with a creamy centre, it is called Torta de La Serena and eaten with a spoon; aged longer it firms up and tastes stronger.

What's the Difference Between Ackawi Cheese and Queso de La Serena?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queso de La Serena (Spain)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de La Serena (Sheep)
Milk treatment: Ackawi Cheese (pasteurized), Queso de La Serena (Unpasteurized)
Texture: Ackawi Cheese (soft, brined), Queso de La Serena (Soft to semi-hard)
Rind: Ackawi Cheese (natural), Queso de La Serena (Waxy, yellow to ochre)
Aging: Ackawi Cheese (2 days in brine), Queso de La Serena (60+ days)
Taste: Ackawi Cheese (mild, milky, salty), Queso de La Serena (Slightly bitter, pleasant)

Side-by-Side Comparison

	Ackawi Cheese	Queso de La Serena
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Spain
Specific Origin	The Levant, Middle East	Province Of Badajoz (21 Municipalities In La Serena)
Milk Type	Cow's, goat's or sheep's milk	Sheep
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft, brined	Soft to semi-hard
Rind	Natural	Waxy, yellow to ochre
Aging	2 days in brine	60+ days
Taste	Mild, milky, salty	Slightly bitter, pleasant

Taste Comparison: Does Ackawi Cheese Taste Like Queso de La Serena?

Ackawi Cheese reads as mild, milky, salty, while Queso de La Serena brings slightly bitter, pleasant character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de La Serena's spicy notes. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso de La Serena at 60+ days.

Can You Substitute Ackawi Cheese for Queso de La Serena?

Ackawi Cheese can stand in for Queso de La Serena 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 soft to semi-hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de La Serena brings slightly bitter, pleasant notes.

Which Is Better, Ackawi Cheese or Queso de La Serena?

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 soft to semi-hard profile, Queso de La Serena is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de La Serena fits dishes calling for slightly bitter, pleasant.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Queso de La Serena?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de La Serena comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de La Serena uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso de La Serena 60+ days.

Is Ackawi Cheese similar to Queso de La Serena?

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

Can I substitute Ackawi Cheese for Queso de La Serena?

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

Does Ackawi Cheese taste like Queso de La Serena?

Ackawi Cheese reads as mild, milky, salty, while Queso de La Serena is slightly bitter, pleasant. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de La Serena is closer to spicy notes.

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 Queso de La Serena made of?

Queso de La Serena is made from sheep milk (unpasteurized), using vegetable (cynara cardunculus) rennet. It's typically aged 60+ days. It originates in Spain.

Which should I choose, Ackawi Cheese or Queso de La Serena?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de La Serena is soft to semi-hard.