Ackawi Cheese vs Livno Cheese

Q: Is Ackawi Cheese the same as Livno Cheese?

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

Q: Can I substitute Ackawi Cheese for Livno Cheese?

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

Q: Which should I choose, Ackawi Cheese or Livno Cheese?

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 is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

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 Livno Cheese?

Livno is a cheese from the Livno area of Bosnia and Herzegovina, first made in the 19th century using the French method for Gruyère. It is made mostly from a mix of sheep's and cow's milk, with a robust flavor that turns tangy with longer aging.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Livno Cheese (Bosnia and Herzegovina)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Livno Cheese (Heated)
Texture: Ackawi Cheese (soft, brined), Livno Cheese (Solid)
Aging: Ackawi Cheese (2 days in brine), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Ackawi Cheese (mild, milky, salty), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Ackawi Cheese	Livno Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Bosnia And Herzegovina
Specific Origin	The Levant, Middle East	Livno Area
Milk Type	Cow's, goat's or sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Soft, brined	Solid
Rind	Natural	—
Aging	2 days in brine	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Mild, milky, salty	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Ackawi Cheese Taste Like Livno Cheese?

Ackawi Cheese reads as mild, milky, salty, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Livno Cheese's pleasant and characteristic. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Livno Cheese at 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Can You Substitute Ackawi Cheese for Livno Cheese?

Ackawi Cheese can stand in for Livno 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 solid. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Ackawi Cheese or Livno 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 solid profile, Livno Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Livno Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Livno Cheese comes from Bosnia and Herzegovina. Ackawi Cheese is made from cow, goat, or sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Ackawi Cheese similar to Livno Cheese?

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

Can I substitute Ackawi Cheese for Livno Cheese?

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

Does Ackawi Cheese taste like Livno Cheese?

Ackawi Cheese reads as mild, milky, salty, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Ackawi Cheese leans mild, milky, and Livno Cheese is closer to pleasant and characteristic.

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 Livno Cheese made of?

Livno Cheese is made from cow and sheep milk (heated), using natural calf rennet powd rennet. It's typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%). It originates in Bosnia and Herzegovina.

Which should I choose, Ackawi Cheese or Livno Cheese?

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