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?
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 Castellano?
Queso Castellano is a pressed sheep's milk cheese from Castile and Leon, Spain, made from raw or pasteurized milk. It has carried a protected geographical indication since 2020 and is sold as whole wheels, in portions, sliced or grated.
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)
- Aging: Ackawi Cheese (2 days in brine), Queso Castellano (Minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg))
- 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 | The Levant, Middle East | 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 | 2 days in brine | 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. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso Castellano at minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg).
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. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso Castellano minimum 30 days (≤1.5 kg), minimum 60 days (>1.5 kg).
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's typically aged 2 days in brine. 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), using rennet or coagulating enzymes rennet. 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.