Ackawi Cheese vs Parmigiano Reggiano Cheese

Q: Is Ackawi Cheese the same as Parmigiano Reggiano Cheese?

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

Q: Can I substitute Ackawi Cheese for Parmigiano Reggiano Cheese?

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

Q: Which should I choose, Ackawi Cheese or Parmigiano Reggiano 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

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?

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

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)
Taste: Ackawi Cheese (mild, milky, salty), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Ackawi Cheese	Parmigiano Reggiano Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Italy
Specific Origin	—	Emilia-Romagna Region
Milk Type	Cow's, goat's or sheep's milk	Cow's milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Grainy, flaky
Rind	Natural	Hard
Aging	—	12 to 36 months
Taste	Mild, milky, salty	Umami

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.

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.

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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.

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 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.