Ackawi Cheese vs Mahón-Menorca Cheese
Ackawi Cheese
Mahón-Menorca Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Mahón-Menorca Cheese is firm and made from cow or 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 Mahón-Menorca Cheese?
Mahón-Menorca is a white cow's milk cheese from the island of Menorca, named after the town and port of Mahón. It runs soft to hard depending on age, with an orange rind rubbed with butter or oil and paprika and a buttery, sharp, slightly salty taste.
What's the Difference Between Ackawi Cheese and Mahón-Menorca Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Mahón-Menorca Cheese (Spain)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Mahón-Menorca Cheese (Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%))
- Milk treatment: Ackawi Cheese (pasteurized), Mahón-Menorca Cheese (Raw or any authorized preservation technology)
- Texture: Ackawi Cheese (soft, brined), Mahón-Menorca Cheese (Firm)
- Rind: Ackawi Cheese (natural), Mahón-Menorca Cheese (Characteristic orangish)
- Aging: Ackawi Cheese (2 days in brine), Mahón-Menorca Cheese (Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months)
- Taste: Ackawi Cheese (mild, milky, salty), Mahón-Menorca Cheese (Salty and spicy)
Side-by-Side Comparison
| Ackawi Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Spain |
| Specific Origin | The Levant, Middle East | Menorca, Balearic Islands |
| Milk Type | Cow's, goat's or sheep's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Pasteurized | Raw or any authorized preservation technology |
| Texture | Soft, brined | Firm |
| Rind | Natural | Characteristic orangish |
| Aging | 2 days in brine | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Taste | Mild, milky, salty | Salty and spicy |
Taste Comparison: Does Ackawi Cheese Taste Like Mahón-Menorca Cheese?
Ackawi Cheese reads as mild, milky, salty, while Mahón-Menorca Cheese brings salty and spicy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Mahón-Menorca Cheese's lactic, buttery. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Mahón-Menorca Cheese at tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Can You Substitute Ackawi Cheese for Mahón-Menorca Cheese?
Ackawi Cheese can stand in for Mahón-Menorca 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. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Mahón-Menorca Cheese brings salty and spicy notes.
Which Is Better, Ackawi Cheese or Mahón-Menorca 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 profile, Mahón-Menorca Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Mahón-Menorca Cheese fits dishes calling for salty and spicy.
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Frequently Asked Questions
Is Ackawi Cheese the same as Mahón-Menorca Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Mahón-Menorca Cheese comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Mahón-Menorca Cheese uses cow or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Mahón-Menorca Cheese tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Is Ackawi Cheese similar to Mahón-Menorca Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Mahón-Menorca Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Mahón-Menorca Cheese?
Ackawi Cheese reads as mild, milky, salty, while Mahón-Menorca Cheese is salty and spicy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Mahón-Menorca Cheese is closer to lactic, buttery.
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 Mahón-Menorca Cheese made of?
Mahón-Menorca Cheese is made from cow or sheep milk (raw or any authorized preservation technology), using vegetable (cynara cardunculus) rennet. It's typically aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months. It originates in Spain.
Which should I choose, Ackawi Cheese or Mahón-Menorca Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Mahón-Menorca Cheese is firm.