Ackawi Cheese vs Piacentinu Ennese Cheese

Q: Is Ackawi Cheese the same as Piacentinu Ennese Cheese?

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

Q: Can I substitute Ackawi Cheese for Piacentinu Ennese Cheese?

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

Q: Which should I choose, Ackawi Cheese or Piacentinu Ennese 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 Piacentinu Ennese Cheese is compact 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 Piacentinu Ennese Cheese?

Piacentinu Ennese is a protected designation of origin sheep's milk cheese from the Enna area of Sicily. Saffron grown in the same area colors the paste yellow, and whole black peppercorns are worked into the curd.

What's the Difference Between Ackawi Cheese and Piacentinu Ennese Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Piacentinu Ennese Cheese (Italy)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Piacentinu Ennese Cheese (Ewe's milk)
Milk treatment: Ackawi Cheese (pasteurized), Piacentinu Ennese Cheese (Raw)
Texture: Ackawi Cheese (soft, brined), Piacentinu Ennese Cheese (Compact)
Rind: Ackawi Cheese (natural), Piacentinu Ennese Cheese (natural, up to 5 mm thick, yellow from saffron)
Aging: Ackawi Cheese (2 days in brine), Piacentinu Ennese Cheese (Two to four months (semi-aged), Over four months (aged))
Taste: Ackawi Cheese (mild, milky, salty), Piacentinu Ennese Cheese (Strong, characteristic)

Side-by-Side Comparison

	Ackawi Cheese	Piacentinu Ennese Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Italy
Specific Origin	The Levant, Middle East	Province Of Enna
Milk Type	Cow's, goat's or sheep's milk	Ewe's milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Compact
Rind	Natural	Natural, up to 5 mm thick, yellow from saffron
Aging	2 days in brine	Two to four months (semi-aged), Over four months (aged)
Taste	Mild, milky, salty	Strong, characteristic

Taste Comparison: Does Ackawi Cheese Taste Like Piacentinu Ennese Cheese?

Ackawi Cheese reads as mild, milky, salty, while Piacentinu Ennese Cheese brings strong, characteristic character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Piacentinu Ennese Cheese's strong characteristic smell. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Piacentinu Ennese Cheese at two to four months (semi-aged), over four months (aged).

Can You Substitute Ackawi Cheese for Piacentinu Ennese Cheese?

Ackawi Cheese can stand in for Piacentinu Ennese 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 compact. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Piacentinu Ennese Cheese brings strong, characteristic notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Piacentinu Ennese Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Piacentinu Ennese Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Piacentinu Ennese Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Piacentinu Ennese Cheese two to four months (semi-aged), over four months (aged).

Is Ackawi Cheese similar to Piacentinu Ennese Cheese?

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

Can I substitute Ackawi Cheese for Piacentinu Ennese Cheese?

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

Does Ackawi Cheese taste like Piacentinu Ennese Cheese?

Ackawi Cheese reads as mild, milky, salty, while Piacentinu Ennese Cheese is strong, characteristic. Aromas also diverge. Ackawi Cheese leans mild, milky, and Piacentinu Ennese Cheese is closer to strong characteristic smell.

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 Piacentinu Ennese Cheese made of?

Piacentinu Ennese Cheese is made from sheep milk (raw), using artisanal rennet. It's typically aged two to four months (semi-aged), over four months (aged). It originates in Italy.

Which should I choose, Ackawi Cheese or Piacentinu Ennese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Piacentinu Ennese Cheese is compact.