Ackawi Cheese vs Picodon Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Ackawi Cheese and Picodon Cheese?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Ackawi Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Ackawi Cheese (soft, brined), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Ackawi Cheese (natural), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Ackawi Cheese (2 days in brine), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Ackawi Cheese (mild, milky, salty), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Ackawi Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's, goat's or sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Soft, brined | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Natural | Fine, lightly covered with uniform or speckled moulds |
| Aging | 2 days in brine | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, milky, salty | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Ackawi Cheese Taste Like Picodon Cheese?
Ackawi Cheese reads as mild, milky, salty, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Ackawi Cheese for Picodon Cheese?
Ackawi Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Ackawi Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Picodon Cheese uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Ackawi Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Picodon Cheese?
Ackawi Cheese reads as mild, milky, salty, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Ackawi Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.