Ackawi Cheese vs Penamellera Cheese

Q: Is Ackawi Cheese the same as Penamellera Cheese?

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

Q: Can I substitute Ackawi Cheese for Penamellera Cheese?

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

Q: Which should I choose, Ackawi Cheese or Penamellera 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 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?

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 Penamellera Cheese?

Penamellera is a semi-hard artisan cheese from Asturias, Spain, made from a blend of cow's, goat's, and sheep's milk. It is a pasteurized cheese known for its strong, aromatic scent and pale yellow color. The flavor profile is a mix of acidic and bitter notes, with hints of herbs. The cheese is wrapped in a natural rind, which contributes to its distinctive taste and aroma. Its texture is firm yet smooth, making it a versatile choice for various culinary applications. Whether enjoyed on its own or as part of a dish, Penamellera offers a rich sensory experience.

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)
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	—	Asturias
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
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.

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.

Which is your favorite?

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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.

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 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 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.