Ackawi Cheese vs Naboulsi Cheese

Q: Is Ackawi Cheese the same as Naboulsi Cheese?

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

Q: Can I substitute Ackawi Cheese for Naboulsi Cheese?

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

Q: Which should I choose, Ackawi Cheese or Naboulsi 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 Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Naboulsi is a semi-hard, brined cheese made from pasteurized goat's or sheep's milk, commonly found in the Middle East and Palestine. It has a fresh aroma and a salty flavor, making it a popular choice in various dishes. The cheese is white in color and has a natural rind. Known also as Naboulsieh or Nabulsi, it is often used in both savory and sweet recipes, such as filling for pastries or grilled as a snack. Its firm texture allows it to hold up well when cooked, making it a versatile ingredient in Middle Eastern cuisine.

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

	Ackawi Cheese	Naboulsi Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Middle East And Palestine
Milk Type	Cow's, goat's or sheep's milk	Goat's or sheep's milk
Milk Treatment	Pasteurized	Pasteurized
Texture	Soft, brined	Semi-hard, brined
Rind	Natural	Natural
Taste	Mild, milky, salty	Salty

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.

Which is your favorite?

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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 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.