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?
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 Queso de Murcia?
Queso de Murcia is a traditional Spanish cheese made exclusively from the milk of Murcian goats. It is produced in the Murcia region and comes in two varieties: "Queso de Murcia fresco" (fresh) and "Queso de Murcia curado" (cured). The fresh variety is a soft, lightly pressed cheese with a white, elastic texture and a mild, slightly sweet flavor. The cured variety is firmer, with a smooth rind, a white-to-ochre body, and a complex flavor profile featuring lactic, animal, and vegetal notes. The cheese is made using traditional methods, including manual or mechanical molding, brining, and aging. Murcian goats are known for their high-fat milk, which contributes to the cheese's richness. The cheese must be produced and matured within the Murcia region, following strict regulations.
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))
- 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 | — | 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 | — | 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).
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.
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 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. 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).