Ackawi Cheese vs Naboulsi Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Naboulsi Cheese (goat's or sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Naboulsi Cheese (semi-hard, brined)
• Taste: Ackawi Cheese (mild, milky, salty), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Naboulsi Cheese?

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

Can You Substitute Ackawi Cheese for Naboulsi Cheese?

Ackawi Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Naboulsi Cheese brings salty notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Naboulsi Cheese?

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

Is Ackawi Cheese similar to Naboulsi Cheese?

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

Can I substitute Ackawi Cheese for Naboulsi Cheese?

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

Does Ackawi Cheese taste like Naboulsi Cheese?

Ackawi Cheese reads as mild, milky, salty, while Naboulsi Cheese is salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Naboulsi Cheese is closer to fresh.

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 Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Ackawi Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Naboulsi Cheese is semi-hard, brined.