Ackawi Cheese vs Queso Los Beyos

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity and made from cow, goat, or 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 Los Beyos?

Queso Los Beyos is a traditional cheese from northern Spain, produced in the municipalities of Oseja de Sajambre (Castile-Leon) and Ponga and Amieva (Asturias). It is made from raw or pasteurized cow’s, sheep’s, or goat’s milk, but the milk types are never mixed. The cheese has a cylindrical shape with a height of 3–9 cm and a diameter of 7–11 cm, weighing between 250 and 500 grams. It has a thin, coarse rind that varies in color from creamy yellow to pale yellow or light brown, depending on the milk source. The paste is hard to semi-hard, closed, friable, and crumbly, with no fermentation holes. Its flavor is mild in cow’s milk cheese but more intense in sheep’s and goat’s milk versions, with a slightly salty and lightly acidic taste. Queso Los Beyos is matured for at least 15 days, or 60 days if made from raw milk, and is a well-known cheese in the region, historically linked to the Los Beyos gorge.

What's the Difference Between Ackawi Cheese and Queso Los Beyos?

• Milk treatment: Ackawi Cheese (pasteurized), Queso Los Beyos (Raw or pasteurized)
• Texture: Ackawi Cheese (soft, brined), Queso Los Beyos (Hard to semi-hard, closed, friable, crumbly, minimal elasticity)
• Rind: Ackawi Cheese (natural), Queso Los Beyos (Thin, coarse, creamy yellow to light brown)
• Taste: Ackawi Cheese (mild, milky, salty), Queso Los Beyos (Mild (cow’s milk), more intense (sheep’s and goat’s milk))

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Queso Los Beyos?

Ackawi Cheese reads as mild, milky, salty, while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso Los Beyos's mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese.

Can You Substitute Ackawi Cheese for Queso Los Beyos?

In most recipes, Ackawi Cheese and Queso Los Beyos can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect soft, brined bite and body where the recipe calls for hard to semi-hard, closed, friable, crumbly, minimal elasticity. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) notes.

Which Is Better, Ackawi Cheese or Queso Los Beyos?

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 hard to semi-hard, closed, friable, crumbly, minimal elasticity profile, Queso Los Beyos is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso Los Beyos fits dishes calling for mild (cow’s milk), more intense (sheep’s and goat’s milk).

Frequently Asked Questions

Is Ackawi Cheese the same as Queso Los Beyos?

No, they're distinct cheeses.

Is Ackawi Cheese similar to Queso Los Beyos?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Ackawi Cheese for Queso Los Beyos?

You can, but expect a shift in bite and mouthfeel.

Does Ackawi Cheese taste like Queso Los Beyos?

Ackawi Cheese reads as mild, milky, salty, while Queso Los Beyos is mild (cow’s milk), more intense (sheep’s and goat’s milk). Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso Los Beyos is closer to mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese.

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 Los Beyos made of?

Queso Los Beyos is made from cow, goat, or sheep milk (raw or pasteurized), using animal rennet. It's typically aged minimum 15 days, or 60 days if made from raw milk.

Which should I choose, Ackawi Cheese or Queso Los Beyos?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity.