Ackawi Cheese vs Paški Sir Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Ackawi Cheese and Paški Sir Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Paški Sir Cheese (Croatia)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Paški Sir Cheese (Sheep’s milk)
• Texture: Ackawi Cheese (soft, brined), Paški Sir Cheese (Slightly elastic, granular)
• Rind: Ackawi Cheese (natural), Paški Sir Cheese (Hard)
• Aging: Ackawi Cheese (2 days in brine), Paški Sir Cheese (Minimum of two months, up to five months)
• Taste: Ackawi Cheese (mild, milky, salty), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Paški Sir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Paški Sir Cheese brings salty, savory, tangy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Paški Sir Cheese's pleasant. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Ackawi Cheese for Paški Sir Cheese?

Ackawi Cheese can stand in for Paški Sir 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 slightly elastic, granular. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Ackawi Cheese or Paški Sir 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 slightly elastic, granular profile, Paški Sir Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Frequently Asked Questions

Is Ackawi Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Paški Sir Cheese comes from Croatia. Ackawi Cheese is made from cow, goat, or sheep milk; Paški Sir Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Paški Sir Cheese minimum of two months, up to five months.

Is Ackawi Cheese similar to Paški Sir Cheese?

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

Can I substitute Ackawi Cheese for Paški Sir Cheese?

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

Does Ackawi Cheese taste like Paški Sir Cheese?

Ackawi Cheese reads as mild, milky, salty, while Paški Sir Cheese is salty, savory, tangy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Paški Sir Cheese is closer to pleasant.

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Ackawi Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Paški Sir Cheese is slightly elastic, granular.