Ackawi Cheese vs Mihalic Peynir Cheese

Q: Is Ackawi Cheese the same as Mihalic Peynir Cheese?

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

Q: Can I substitute Ackawi Cheese for Mihalic Peynir Cheese?

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

Q: Which should I choose, Ackawi Cheese or Mihalic Peynir 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 Mihalic Peynir Cheese is hard, artisan and made from sheep milk, originating in Turkey.

What Is Ackawi Cheese?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Mihalic Peynir Cheese?

Mihalic Peynir is a hard cheese made from unpasteurized sheep's milk, originating from Bursa, Turkey. It has a pale yellow color and a strong aroma that hints at its bold flavor. The cheese is known for its salty taste, making it a flavorful addition to various dishes or a satisfying cheese on its own. With a fat content of 45%, Mihalic Peynir has a rich, full-bodied texture that is typical of artisan cheeses. It is traditionally produced in Turkey and remains a popular choice for those who enjoy hearty, salty cheeses.

What's the Difference Between Ackawi Cheese and Mihalic Peynir Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Mihalic Peynir Cheese (Turkey)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Mihalic Peynir Cheese (sheep's milk)
Milk treatment: Ackawi Cheese (pasteurized), Mihalic Peynir Cheese (unpasteurized)
Texture: Ackawi Cheese (soft, brined), Mihalic Peynir Cheese (hard, artisan)
Taste: Ackawi Cheese (mild, milky, salty), Mihalic Peynir Cheese (salty)

Side-by-Side Comparison

	Ackawi Cheese	Mihalic Peynir Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Turkey
Specific Origin	—	Bursa
Milk Type	Cow's, goat's or sheep's milk	Sheep's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft, brined	Hard, artisan
Rind	Natural	—
Taste	Mild, milky, salty	Salty

Taste Comparison: Does Ackawi Cheese Taste Like Mihalic Peynir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Mihalic Peynir Cheese brings salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Mihalic Peynir Cheese's strong.

Can You Substitute Ackawi Cheese for Mihalic Peynir Cheese?

Ackawi Cheese can stand in for Mihalic Peynir 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 hard, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Mihalic Peynir Cheese brings salty notes.

Which Is Better, Ackawi Cheese or Mihalic Peynir 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 hard, artisan profile, Mihalic Peynir Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Mihalic Peynir Cheese fits dishes calling for salty.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Mihalic Peynir Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Mihalic Peynir Cheese comes from Turkey. Ackawi Cheese is made from cow, goat, or sheep milk; Mihalic Peynir Cheese uses sheep.

Is Ackawi Cheese similar to Mihalic Peynir Cheese?

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

Can I substitute Ackawi Cheese for Mihalic Peynir Cheese?

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

Does Ackawi Cheese taste like Mihalic Peynir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Mihalic Peynir Cheese is salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Mihalic Peynir Cheese is closer to strong.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Mihalic Peynir Cheese made of?

Mihalic Peynir Cheese is made from sheep milk (unpasteurized). It originates in Turkey.

Which should I choose, Ackawi Cheese or Mihalic Peynir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Mihalic Peynir Cheese is hard, artisan.