Ackawi Cheese vs Lor Cheese

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

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 Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Lor Cheese (Iran)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
• Milk treatment: Ackawi Cheese (pasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
• Texture: Ackawi Cheese (soft, brined), Lor Cheese (Soft)
• Aging: Ackawi Cheese (2 days in brine), Lor Cheese (Fresh)
• Taste: Ackawi Cheese (mild, milky, salty), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Lor Cheese?

Ackawi Cheese reads as mild, milky, salty, while Lor Cheese brings slightly sweet cream character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Lor Cheese's no particular smell. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Lor Cheese at fresh.

Can You Substitute Ackawi Cheese for Lor Cheese?

Ackawi Cheese can stand in for Lor 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 soft. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Ackawi Cheese or Lor 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 soft profile, Lor Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is Ackawi Cheese the same as Lor Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Lor Cheese comes from Iran. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Lor Cheese fresh.

Is Ackawi Cheese similar to Lor Cheese?

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

Can I substitute Ackawi Cheese for Lor Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Ackawi Cheese taste like Lor Cheese?

Ackawi Cheese reads as mild, milky, salty, while Lor Cheese is slightly sweet cream. Aromas also diverge. Ackawi Cheese leans mild, milky, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Ackawi Cheese or Lor Cheese?

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