Ackawi Cheese vs Penamellera Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Ackawi Cheese and Penamellera Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Penamellera Cheese (Spain)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Texture: Ackawi Cheese (soft, brined), Penamellera Cheese (semi-hard, artisan)
- Aging: Ackawi Cheese (2 days in brine), Penamellera Cheese (10 to 15 days)
- Taste: Ackawi Cheese (mild, milky, salty), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Ackawi Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Spain |
| Specific Origin | The Levant, Middle East | Asturias, Spain |
| Milk Type | Cow's, goat's or sheep's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, brined | Semi-hard, artisan |
| Rind | Natural | Natural |
| Aging | 2 days in brine | 10 to 15 days |
| Taste | Mild, milky, salty | Acidic, bitter, herbaceous |
Taste Comparison: Does Ackawi Cheese Taste Like Penamellera Cheese?
Ackawi Cheese reads as mild, milky, salty, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Penamellera Cheese's aromatic, strong. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Ackawi Cheese for Penamellera Cheese?
Ackawi Cheese can stand in for Penamellera 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, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Ackawi Cheese or Penamellera 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, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Ackawi Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Penamellera Cheese comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Penamellera Cheese 10 to 15 days.
Is Ackawi Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Penamellera Cheese?
Ackawi Cheese reads as mild, milky, salty, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Ackawi Cheese leans mild, milky, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Ackawi Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Penamellera Cheese is semi-hard, artisan.