Ackawi Cheese vs Manouri Cheese

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

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 Manouri Cheese?

Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Manouri Cheese (Greece)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Manouri Cheese (goat's or sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Manouri Cheese (Smooth, dense)
• Rind: Ackawi Cheese (natural), Manouri Cheese (None)
• Aging: Ackawi Cheese (2 days in brine), Manouri Cheese (Typically eaten young, can be aged for grating)
• Taste: Ackawi Cheese (mild, milky, salty), Manouri Cheese (Rich, milky, tangy, slightly citrusy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Manouri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Manouri Cheese brings rich, milky, tangy, slightly citrusy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Manouri Cheese's clean, nutty, subtle. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Manouri Cheese at typically eaten young, can be aged for grating.

Can You Substitute Ackawi Cheese for Manouri Cheese?

Ackawi Cheese can stand in for Manouri 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 smooth, dense. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Manouri Cheese brings rich, milky, tangy, slightly citrusy notes.

Which Is Better, Ackawi Cheese or Manouri 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 smooth, dense profile, Manouri Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Manouri Cheese fits dishes calling for rich, milky, tangy, slightly citrusy.

Frequently Asked Questions

Is Ackawi Cheese the same as Manouri Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Manouri Cheese comes from Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Manouri Cheese uses goat or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Manouri Cheese typically eaten young, can be aged for grating.

Is Ackawi Cheese similar to Manouri Cheese?

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

Can I substitute Ackawi Cheese for Manouri Cheese?

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

Does Ackawi Cheese taste like Manouri Cheese?

Ackawi Cheese reads as mild, milky, salty, while Manouri Cheese is rich, milky, tangy, slightly citrusy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Manouri Cheese is closer to clean, nutty, subtle.

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 Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.

Which should I choose, Ackawi Cheese or Manouri Cheese?

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