Ackawi Cheese vs Queso del Montsec

Q: Is Ackawi Cheese the same as Queso del Montsec?

No. Ackawi Cheese and Queso del Montsec are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for Queso del Montsec?

In most recipes you can swap Ackawi Cheese for Queso del Montsec, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Queso del Montsec?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso del Montsec is soft, artisan and made from goat milk, originating in Spain.

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 del Montsec?

Queso del Montsec is a soft, artisan cheese made from unpasteurized goat's milk in Catalonia, Spain. Known for its natural rind, this cheese offers a spicy, herbaceous flavor profile. Its aroma is earthy and grassy, reflecting the rich landscape where the goats graze. The texture is soft, making it an excellent choice for spreading on bread or pairing with fruits and nuts. As it matures, the flavors become more pronounced, providing a satisfying experience for cheese enthusiasts. This cheese is a product of traditional cheese-making techniques, capturing the essence of its regional origins.

What's the Difference Between Ackawi Cheese and Queso del Montsec?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queso del Montsec (Spain)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso del Montsec (goat's milk)
Milk treatment: Ackawi Cheese (pasteurized), Queso del Montsec (unpasteurized)
Texture: Ackawi Cheese (soft, brined), Queso del Montsec (soft, artisan)
Taste: Ackawi Cheese (mild, milky, salty), Queso del Montsec (herbaceous, spicy)

Side-by-Side Comparison

	Ackawi Cheese	Queso del Montsec
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Spain
Specific Origin	—	Catalonia
Milk Type	Cow's, goat's or sheep's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft, brined	Soft, artisan
Rind	Natural	Natural
Taste	Mild, milky, salty	Herbaceous, spicy

Taste Comparison: Does Ackawi Cheese Taste Like Queso del Montsec?

Ackawi Cheese reads as mild, milky, salty, while Queso del Montsec brings herbaceous, spicy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso del Montsec's earthy, grassy.

Can You Substitute Ackawi Cheese for Queso del Montsec?

Ackawi Cheese can stand in for Queso del Montsec 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, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso del Montsec brings herbaceous, spicy notes.

Which Is Better, Ackawi Cheese or Queso del Montsec?

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, artisan profile, Queso del Montsec is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso del Montsec fits dishes calling for herbaceous, spicy.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Queso del Montsec?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso del Montsec comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Queso del Montsec uses goat.

Is Ackawi Cheese similar to Queso del Montsec?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ackawi Cheese for Queso del Montsec?

You can, but expect a shift in richness and milk character.

Does Ackawi Cheese taste like Queso del Montsec?

Ackawi Cheese reads as mild, milky, salty, while Queso del Montsec is herbaceous, spicy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso del Montsec is closer to earthy, grassy.

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 del Montsec made of?

Queso del Montsec is made from goat milk (unpasteurized). It originates in Spain.

Which should I choose, Ackawi Cheese or Queso del Montsec?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso del Montsec is soft, artisan.