Ackawi Cheese vs Quark Cheese

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

Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.

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

• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Quark Cheese (cow's milk)
• Texture: Ackawi Cheese (soft, brined), Quark Cheese (Soft, nonaged, unsalted)
• Rind: Ackawi Cheese (natural), Quark Cheese (None)
• Aging: Ackawi Cheese (2 days in brine), Quark Cheese (Fresh, nonaged)
• Taste: Ackawi Cheese (mild, milky, salty), Quark Cheese (Mild, slightly milky)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Quark Cheese?

Ackawi Cheese reads as mild, milky, salty, while Quark Cheese brings mild, slightly milky character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Quark Cheese's mild, akin to yogurt. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Quark Cheese at fresh, nonaged.

Can You Substitute Ackawi Cheese for Quark Cheese?

Ackawi Cheese can stand in for Quark 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 soft, nonaged, unsalted. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Quark Cheese brings mild, slightly milky notes.

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

Frequently Asked Questions

Is Ackawi Cheese the same as Quark Cheese?

No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Quark Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Quark Cheese fresh, nonaged.

Is Ackawi Cheese similar to Quark Cheese?

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

Can I substitute Ackawi Cheese for Quark Cheese?

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

Does Ackawi Cheese taste like Quark Cheese?

Ackawi Cheese reads as mild, milky, salty, while Quark Cheese is mild, slightly milky. Aromas also diverge. Ackawi Cheese leans mild, milky, and Quark Cheese is closer to mild, akin to yogurt.

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 Quark Cheese made of?

Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.

Which should I choose, Ackawi Cheese or Quark Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Quark Cheese is soft, nonaged, unsalted.