Ackawi Cheese vs Queso de l'Alt Urgell y la Cerdanya
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 l'Alt Urgell y la Cerdanya is soft, creamy and made from cow 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 l'Alt Urgell y la Cerdanya?
Queso de l’Alt Urgell y la Cerdanya is a soft cheese made from pasteurized full-fat Friesian cow’s milk. It has a cylindrical shape with a diameter of 195-200 mm and weighs around 2.5 kg. The rind is natural, slightly moist, and light brown, while the interior is cream-colored or marble-white with numerous small, uneven holes. The cheese has a soft, creamy consistency and a sweet, penetrating aroma. Its taste is soft, clear, and pleasant. It is produced in the municipalities of Alto Urgel and Cerdanya in Catalonia, Spain. The cheese is aged for a minimum of 45 days in cellars with controlled temperature and humidity. The milk used comes from registered Friesian cows that graze in local pastures or are fed fodder from the region.
What's the Difference Between Ackawi Cheese and Queso de l'Alt Urgell y la Cerdanya?
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de l'Alt Urgell y la Cerdanya (Cow)
- Texture: Ackawi Cheese (soft, brined), Queso de l'Alt Urgell y la Cerdanya (Soft, creamy)
- Rind: Ackawi Cheese (natural), Queso de l'Alt Urgell y la Cerdanya (Natural, slightly moist, light brown)
- Taste: Ackawi Cheese (mild, milky, salty), Queso de l'Alt Urgell y la Cerdanya (Soft, clear, pleasant)
Side-by-Side Comparison
| Ackawi Cheese | Queso de l'Alt Urgell y la Cerdanya | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | — | Alto Urgel And Cerdanya, Catalonia |
| Milk Type | Cow's, goat's or sheep's milk | Cow |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, brined | Soft, creamy |
| Rind | Natural | Natural, slightly moist, light brown |
| Aging | — | Minimum 45 days |
| Taste | Mild, milky, salty | Soft, clear, pleasant |
Taste Comparison: Does Ackawi Cheese Taste Like Queso de l'Alt Urgell y la Cerdanya?
Ackawi Cheese reads as mild, milky, salty, while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de l'Alt Urgell y la Cerdanya's sweet, penetrating.
Can You Substitute Ackawi Cheese for Queso de l'Alt Urgell y la Cerdanya?
Ackawi Cheese can stand in for Queso de l'Alt Urgell y la Cerdanya 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, creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant notes.
Which Is Better, Ackawi Cheese or Queso de l'Alt Urgell y la Cerdanya?
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, creamy profile, Queso de l'Alt Urgell y la Cerdanya is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de l'Alt Urgell y la Cerdanya fits dishes calling for soft, clear, pleasant.
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Frequently Asked Questions
Is Ackawi Cheese the same as Queso de l'Alt Urgell y la Cerdanya?
No, they're distinct cheeses. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de l'Alt Urgell y la Cerdanya uses cow.
Is Ackawi Cheese similar to Queso de l'Alt Urgell y la Cerdanya?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Queso de l'Alt Urgell y la Cerdanya?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Queso de l'Alt Urgell y la Cerdanya?
Ackawi Cheese reads as mild, milky, salty, while Queso de l'Alt Urgell y la Cerdanya is soft, clear, pleasant. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de l'Alt Urgell y la Cerdanya is closer to sweet, penetrating.
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 l'Alt Urgell y la Cerdanya made of?
Queso de l'Alt Urgell y la Cerdanya is made from cow milk (pasteurized). It's typically aged minimum 45 days.
Which should I choose, Ackawi Cheese or Queso de l'Alt Urgell y la Cerdanya?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de l'Alt Urgell y la Cerdanya is soft, creamy.