Ackawi Cheese vs 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?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Queso Camerano?

Queso Camerano is a traditional goat’s milk cheese from La Rioja, Spain. It has a compact and firm texture with minimal fissures, and its color ranges from white to slightly marbled. The cheese is made using natural rennet of goat origin and comes in small cylindrical shapes with a distinctive lattice pattern from the ‘cilla’ mold. It is available in different aging stages: fresh, soft (aged at least 15 days), semi-cured (30 days), and cured (75 days). Fresh and soft varieties have no rind, while semi-cured and cured versions develop a rind with some mold. The cheese has a mild, slightly acidic flavor that intensifies with aging, developing musty and whey-like notes. The aroma varies from lactic and grassy to musty, depending on the age. It is deeply linked to La Rioja’s natural pastures and traditional cheesemaking heritage.

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))
• Taste: Ackawi Cheese (mild, milky, salty), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))

Side-by-Side Comparison

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).

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).

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.

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 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 animal 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).