Ackawi Cheese vs Queso Castellano
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso Castellano is firm, slightly adhesive, elastic, crumbly, granular and made from sheep 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 Castellano?
Queso Castellano is a full-fat to extra full-fat cheese made from raw or pasteurized sheep’s milk in Castile and Leon, Spain. It is produced through enzymatic coagulation and intense pressing, with a minimum maturation period of 30 days for cheeses up to 1.5 kg and 60 days for larger formats. The cheese has a well-defined rind, which can be natural or coated, and a firm, compact paste ranging in color from pale off-white to beige. It has a moderately intense aroma with lactic, caramel, and nutty notes, which intensify as it matures. The flavor is highly intense, both acidic and salty, with hints of nuts, fruit, and slight spiciness. The texture is firm, slightly adhesive, elastic, crumbly, and granular. Queso Castellano is traditionally shaped as a cylindrical wheel with a maximum weight of 3.8 kg. It is protected under a Protected Geographical Indication (PGI) and holds a strong reputation in Spain and internationally.
What's the Difference Between Ackawi Cheese and Queso Castellano?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso Castellano (Sheep)
- Milk treatment: Ackawi Cheese (pasteurized), Queso Castellano (Raw or pasteurized)
- Texture: Ackawi Cheese (soft, brined), Queso Castellano (Firm, slightly adhesive, elastic, crumbly, granular)
- Rind: Ackawi Cheese (natural), Queso Castellano (Well-defined, natural or coated, pale yellow to brown)
- Taste: Ackawi Cheese (mild, milky, salty), Queso Castellano (High intensity, acidic and salty)
Side-by-Side Comparison
| Ackawi Cheese | Queso Castellano | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | — | Castile And Leon |
| Milk Type | Cow's, goat's or sheep's milk | Sheep |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Texture | Soft, brined | Firm, slightly adhesive, elastic, crumbly, granular |
| Rind | Natural | Well-defined, natural or coated, pale yellow to brown |
| Aging | — | Minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg) |
| Taste | Mild, milky, salty | High intensity, acidic and salty |
Taste Comparison: Does Ackawi Cheese Taste Like Queso Castellano?
Ackawi Cheese reads as mild, milky, salty, while Queso Castellano brings high intensity, acidic and salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso Castellano's moderately intense; lactic, caramel, nutty, slight butter, fruit, and vegetable notes.
Can You Substitute Ackawi Cheese for Queso Castellano?
Ackawi Cheese can stand in for Queso Castellano 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 firm, slightly adhesive, elastic, crumbly, granular. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso Castellano brings high intensity, acidic and salty notes.
Which Is Better, Ackawi Cheese or Queso Castellano?
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 firm, slightly adhesive, elastic, crumbly, granular profile, Queso Castellano is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso Castellano fits dishes calling for high intensity, acidic and salty.
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Frequently Asked Questions
Is Ackawi Cheese the same as Queso Castellano?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso Castellano uses sheep.
Is Ackawi Cheese similar to Queso Castellano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queso Castellano?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queso Castellano?
Ackawi Cheese reads as mild, milky, salty, while Queso Castellano is high intensity, acidic and salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso Castellano is closer to moderately intense; lactic, caramel, nutty, slight butter, fruit, and vegetable notes.
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 Castellano made of?
Queso Castellano is made from sheep milk (raw or pasteurized). It's typically aged minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg).
Which should I choose, Ackawi Cheese or Queso Castellano?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso Castellano is firm, slightly adhesive, elastic, crumbly, granular.