Ackawi Cheese vs Provolone Cheese

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

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Provolone Cheese (Italy)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Provolone Cheese (cow's milk)
• Texture: Ackawi Cheese (soft, brined), Provolone Cheese (semi-hard, artisan)
• Aging: Ackawi Cheese (2 days in brine), Provolone Cheese (at least 4 months for piccante)
• Taste: Ackawi Cheese (mild, milky, salty), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Provolone Cheese?

Ackawi Cheese reads as mild, milky, salty, while Provolone Cheese brings tangy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Ackawi Cheese for Provolone Cheese?

Ackawi Cheese can stand in for Provolone 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 Provolone Cheese brings tangy notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Provolone Cheese?

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

Is Ackawi Cheese similar to Provolone Cheese?

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

Can I substitute Ackawi Cheese for Provolone Cheese?

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

Does Ackawi Cheese taste like Provolone Cheese?

Ackawi Cheese reads as mild, milky, salty, while Provolone Cheese is tangy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Ackawi Cheese or Provolone Cheese?

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