Ackawi Cheese vs Rabacal Cheese

Q: Is Ackawi Cheese the same as Rabacal Cheese?

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

Q: Can I substitute Ackawi Cheese for Rabacal Cheese?

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

Q: Which should I choose, Ackawi Cheese or Rabacal Cheese?

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 Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

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 Rabacal Cheese?

Rabaçal is a semi-hard cheese made from a blend of goat's and sheep's milk, originating in the Region of Coimbra, Portugal. It has a natural rind and a smooth flavor profile. The cheese is typically white in color and carries a fat content of 50-60%. As an artisan cheese, Rabaçal is crafted with traditional methods, resulting in a texture that is firm yet slightly creamy. The combination of goat's and sheep's milk gives it a balanced taste that is mild and pleasing. It is best enjoyed on its own or as part of a cheese platter, complementing a variety of wines and accompaniments.

What's the Difference Between Ackawi Cheese and Rabacal Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Rabacal Cheese (Portugal)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Rabacal Cheese (goat's and sheep's milk)
Texture: Ackawi Cheese (soft, brined), Rabacal Cheese (semi-hard, artisan)
Taste: Ackawi Cheese (mild, milky, salty), Rabacal Cheese (smooth)

Side-by-Side Comparison

	Ackawi Cheese	Rabacal Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Portugal
Specific Origin	—	Region Of Coimbra
Milk Type	Cow's, goat's or sheep's milk	Goat's and sheep's milk
Milk Treatment	Pasteurized	—
Texture	Soft, brined	Semi-hard, artisan
Rind	Natural	Natural
Taste	Mild, milky, salty	Smooth

Taste Comparison: Does Ackawi Cheese Taste Like Rabacal Cheese?

Ackawi Cheese reads as mild, milky, salty, while Rabacal Cheese brings smooth character.

Can You Substitute Ackawi Cheese for Rabacal Cheese?

Ackawi Cheese can stand in for Rabacal Cheese 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 semi-hard, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Rabacal Cheese brings smooth notes.

Which Is Better, Ackawi Cheese or Rabacal Cheese?

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 semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Rabacal Cheese fits dishes calling for smooth.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Rabacal Cheese?

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

Is Ackawi Cheese similar to Rabacal Cheese?

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

Can I substitute Ackawi Cheese for Rabacal Cheese?

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

Does Ackawi Cheese taste like Rabacal Cheese?

Ackawi Cheese reads as mild, milky, salty, while Rabacal Cheese is smooth.

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 Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk. It originates in Portugal.

Which should I choose, Ackawi Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Rabacal Cheese is semi-hard, artisan.