Ackawi Cheese vs Limburger Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Limburger Cheese is firm to spreadable and made from cow milk, originating in Belgium.

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 Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Limburger Cheese (Belgium)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Limburger Cheese (Cow’s milk)
• Milk treatment: Ackawi Cheese (pasteurized), Limburger Cheese (raw)
• Texture: Ackawi Cheese (soft, brined), Limburger Cheese (Firm to spreadable)
• Rind: Ackawi Cheese (natural), Limburger Cheese (Sticky, orange-brown)
• Aging: Ackawi Cheese (2 days in brine), Limburger Cheese (3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Limburger Cheese (Meaty, farmyard)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Limburger Cheese?

Ackawi Cheese reads as mild, milky, salty, while Limburger Cheese brings meaty, farmyard character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Limburger Cheese's pungent, body odor-like. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Limburger Cheese at 3 months.

Can You Substitute Ackawi Cheese for Limburger Cheese?

Ackawi Cheese can stand in for Limburger 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 spreadable. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Limburger Cheese brings meaty, farmyard notes.

Which Is Better, Ackawi Cheese or Limburger 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 spreadable profile, Limburger Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Limburger Cheese fits dishes calling for meaty, farmyard.

Frequently Asked Questions

Is Ackawi Cheese the same as Limburger Cheese?

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

Is Ackawi Cheese similar to Limburger Cheese?

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

Can I substitute Ackawi Cheese for Limburger Cheese?

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

Does Ackawi Cheese taste like Limburger Cheese?

Ackawi Cheese reads as mild, milky, salty, while Limburger Cheese is meaty, farmyard. Aromas also diverge. Ackawi Cheese leans mild, milky, and Limburger Cheese is closer to pungent, body odor-like.

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 Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

Which should I choose, Ackawi Cheese or Limburger Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Limburger Cheese is firm to spreadable.