Ackawi Cheese vs Parmigiano Reggiano Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Ackawi Cheese and Parmigiano Reggiano Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Parmigiano Reggiano Cheese (Italy)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Parmigiano Reggiano Cheese (Cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
• Texture: Ackawi Cheese (soft, brined), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Ackawi Cheese (natural), Parmigiano Reggiano Cheese (Hard)
• Aging: Ackawi Cheese (2 days in brine), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Ackawi Cheese (mild, milky, salty), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Parmigiano Reggiano Cheese?

Ackawi Cheese reads as mild, milky, salty, while Parmigiano Reggiano Cheese brings umami character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Parmigiano Reggiano Cheese's mild, milky. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Ackawi Cheese for Parmigiano Reggiano Cheese?

Ackawi Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Ackawi Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Ackawi Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Parmigiano Reggiano Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Parmigiano Reggiano Cheese 12 to 36 months.

Is Ackawi Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Ackawi Cheese for Parmigiano Reggiano Cheese?

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

Does Ackawi Cheese taste like Parmigiano Reggiano Cheese?

Ackawi Cheese reads as mild, milky, salty, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Ackawi Cheese leans mild, milky, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Ackawi Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Parmigiano Reggiano Cheese is grainy, flaky.