Ackawi Cheese vs Pule Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Ackawi Cheese and Pule Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Pule Cheese (Serbia)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Ackawi Cheese (soft, brined), Pule Cheese (artisan)
- Taste: Ackawi Cheese (mild, milky, salty), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Ackawi Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Serbia |
| Specific Origin | The Levant, Middle East | Zasavica |
| Milk Type | Cow's, goat's or sheep's milk | Donkey's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, brined | Artisan |
| Rind | Natural | — |
| Aging | 2 days in brine | — |
| Taste | Mild, milky, salty | Nutty and earthy |
Taste Comparison: Does Ackawi Cheese Taste Like Pule Cheese?
Ackawi Cheese reads as mild, milky, salty, while Pule Cheese brings nutty and earthy character.
Can You Substitute Ackawi Cheese for Pule Cheese?
Ackawi Cheese can stand in for Pule 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 artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Pule Cheese brings nutty and earthy notes.
Which Is Better, Ackawi Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Ackawi Cheese the same as Pule Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Pule Cheese comes from Serbia.
Is Ackawi Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Pule Cheese?
Ackawi Cheese reads as mild, milky, salty, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Ackawi Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Pule Cheese is artisan.