Ackawi Cheese vs Queso Camerano
Ackawi Cheese
Queso Camerano
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) 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 Queso Camerano?
Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.
What's the Difference Between Ackawi Cheese and Queso Camerano?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso Camerano (Goat)
- Milk treatment: Ackawi Cheese (pasteurized), Queso Camerano (Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured))
- Texture: Ackawi Cheese (soft, brined), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
- Rind: Ackawi Cheese (natural), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
- Aging: Ackawi Cheese (2 days in brine), Queso Camerano (Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days))
- Taste: Ackawi Cheese (mild, milky, salty), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))
Side-by-Side Comparison
| Ackawi Cheese | Queso Camerano | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra De Rioja Baja, And Other Specified Municipalities) |
| Milk Type | Cow's, goat's or sheep's milk | Goat |
| Milk Treatment | Pasteurized | Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured) |
| Texture | Soft, brined | Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) |
| Rind | Natural | None (fresh, soft); defined with mold (semi-cured, cured) |
| Aging | 2 days in brine | Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days) |
| Taste | Mild, milky, salty | Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) |
Taste Comparison: Does Ackawi Cheese Taste Like Queso Camerano?
Ackawi Cheese reads as mild, milky, salty, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured). Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso Camerano at fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Can You Substitute Ackawi Cheese for Queso Camerano?
Ackawi Cheese can stand in for Queso Camerano 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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.
Which Is Better, Ackawi Cheese or Queso Camerano?
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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).
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Frequently Asked Questions
Is Ackawi Cheese the same as Queso Camerano?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso Camerano uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso Camerano fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Is Ackawi Cheese similar to Queso Camerano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queso Camerano?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queso Camerano?
Ackawi Cheese reads as mild, milky, salty, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).
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 Queso Camerano made of?
Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Which should I choose, Ackawi Cheese or Queso Camerano?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).