Ackawi Cheese vs Queso de Murcia
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat 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 Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Ackawi Cheese and Queso de Murcia?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queso de Murcia (Spain)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de Murcia (Goat’s milk)
- Texture: Ackawi Cheese (soft, brined), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Ackawi Cheese (natural), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Ackawi Cheese (2 days in brine), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Ackawi Cheese (mild, milky, salty), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Ackawi Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Spain |
| Specific Origin | The Levant, Middle East | Murcia Region |
| Milk Type | Cow's, goat's or sheep's milk | Goat’s milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, brined | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Natural | None (fresh) / Hard, smooth (cured) |
| Aging | 2 days in brine | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Mild, milky, salty | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Ackawi Cheese Taste Like Queso de Murcia?
Ackawi Cheese reads as mild, milky, salty, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Ackawi Cheese for Queso de Murcia?
Ackawi Cheese can stand in for Queso de Murcia 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 and elastic (fresh) / firm and compact (cured). Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Ackawi Cheese or Queso de Murcia?
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 and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
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Frequently Asked Questions
Is Ackawi Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Murcia comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de Murcia uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Ackawi Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queso de Murcia?
Ackawi Cheese reads as mild, milky, salty, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
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 Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Ackawi Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).