Ackawi Cheese vs Pecorino Romano Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Pecorino Romano Cheese is hard and made from sheep 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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Ackawi Cheese and Pecorino Romano Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Pecorino Romano Cheese (Italy)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Pecorino Romano Cheese (sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Pecorino Romano Cheese (Hard)
• Rind: Ackawi Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Ackawi Cheese (2 days in brine), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Ackawi Cheese (mild, milky, salty), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Pecorino Romano Cheese?

Ackawi Cheese reads as mild, milky, salty, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Pecorino Romano Cheese's strong. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Ackawi Cheese for Pecorino Romano Cheese?

Ackawi Cheese can stand in for Pecorino Romano 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 hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Pecorino Romano Cheese brings sharp, salty notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Pecorino Romano Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Pecorino Romano Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Pecorino Romano Cheese 5–8 months or longer.

Is Ackawi Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Ackawi Cheese for Pecorino Romano Cheese?

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

Does Ackawi Cheese taste like Pecorino Romano Cheese?

Ackawi Cheese reads as mild, milky, salty, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Pecorino Romano Cheese is closer to strong.

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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Ackawi Cheese or Pecorino Romano Cheese?

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