Ackawi Cheese vs Pepato Cheese

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

Pepato is a semi-hard Sicilian sheep milk cheese studded with whole peppercorns. It is sold young at about 10 days or aged two to four months, and it turns up throughout Sicilian home cooking.

What's the Difference Between Ackawi Cheese and Pepato Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Pepato Cheese (Italy)
• Milk type: Ackawi Cheese (Cow's, goat's or sheep's milk), Pepato Cheese (Sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Pepato Cheese (unpasteurized)
• Texture: Ackawi Cheese (Soft, brined), Pepato Cheese (Semi-hard)
• Aging: Ackawi Cheese (2 days in brine), Pepato Cheese (10 days to 4 months)
• Taste: Ackawi Cheese (mild, milky, salty), Pepato Cheese (salty, spicy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Pepato Cheese?

Ackawi Cheese reads as mild, milky, salty, while Pepato Cheese brings salty, spicy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Pepato Cheese's spicy. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Pepato Cheese at 10 days to 4 months.

Can You Substitute Ackawi Cheese for Pepato Cheese?

Ackawi Cheese can stand in for Pepato 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. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Pepato Cheese brings salty, spicy notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Pepato Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Pepato Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Pepato Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Pepato Cheese 10 days to 4 months.

Is Ackawi Cheese similar to Pepato Cheese?

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

Can I substitute Ackawi Cheese for Pepato Cheese?

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

Does Ackawi Cheese taste like Pepato Cheese?

Ackawi Cheese reads as mild, milky, salty, while Pepato Cheese is salty, spicy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Pepato Cheese is closer to spicy.

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 Pepato Cheese made of?

Pepato Cheese is made from sheep milk (unpasteurized). It's typically aged 10 days to 4 months. It originates in Italy.

Which should I choose, Ackawi Cheese or Pepato Cheese?

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