Ackawi Cheese vs Queso de Guía
Ackawi Cheese
Queso de Guía
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Guía is dense, compact, sometimes creamy and made from cow, goat, and 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 de Guía?
Queso de Guía is a full-fat or half-fat cheese from Spain, produced in the municipalities of Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary Island cattle milk and up to 10% Canary Island goat milk. Unlike other cheeses from the region, Queso de Guía can be made using animal rennet, vegetable rennet, or other authorized starter cultures. The cheese has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from very soft when young to dense and compact when mature. The flavor is predominantly salty and acidic, sometimes with hints of bitterness and sharpness. Its rind starts as ivory-colored when young and thickens to a dark brown as it matures. The cheese is classified as semi-mature when aged for 15 to 60 days and mature when aged longer than 60 days.
What's the Difference Between Ackawi Cheese and Queso de Guía?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk)
- Texture: Ackawi Cheese (soft, brined), Queso de Guía (Dense, compact, sometimes creamy)
- Rind: Ackawi Cheese (natural), Queso de Guía (Ivory when young, thick and dark brown when mature)
- Taste: Ackawi Cheese (mild, milky, salty), Queso de Guía (Salty and acidic, with occasional bitterness and sharpness)
Side-by-Side Comparison
| Ackawi Cheese | Queso de Guía | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Milk Type | Cow's, goat's or sheep's milk | Sheep (Canary Island breed), with up to 40% cow and 10% goat milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, brined | Dense, compact, sometimes creamy |
| Rind | Natural | Ivory when young, thick and dark brown when mature |
| Aging | — | 15+ days (semi-mature), 60+ days (mature) |
| Taste | Mild, milky, salty | Salty and acidic, with occasional bitterness and sharpness |
Taste Comparison: Does Ackawi Cheese Taste Like Queso de Guía?
Ackawi Cheese reads as mild, milky, salty, while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de Guía's medium intensity, mainly lactic.
Can You Substitute Ackawi Cheese for Queso de Guía?
Ackawi Cheese can stand in for Queso de Guía 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 dense, compact, sometimes creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness notes.
Which Is Better, Ackawi Cheese or Queso de Guía?
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 dense, compact, sometimes creamy profile, Queso de Guía is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de Guía fits dishes calling for salty and acidic, with occasional bitterness and sharpness.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Queso de Guía?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de Guía uses cow, goat, and sheep.
Is Ackawi Cheese similar to Queso de Guía?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queso de Guía?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queso de Guía?
Ackawi Cheese reads as mild, milky, salty, while Queso de Guía is salty and acidic, with occasional bitterness and sharpness. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de Guía is closer to medium intensity, mainly lactic.
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 de Guía made of?
Queso de Guía is made from cow, goat, and sheep milk, using animal rennet and/or vegetable rennet (cynara cardunculus var. ferocissima, cynara scolymus) and/or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).
Which should I choose, Ackawi Cheese or Queso de Guía?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de Guía is dense, compact, sometimes creamy.