Ackawi Cheese vs Raclette du Valais Cheese

Q: Is Ackawi Cheese the same as Raclette du Valais Cheese?

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

Q: Can I substitute Ackawi Cheese for Raclette du Valais Cheese?

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

Q: Which should I choose, Ackawi Cheese or Raclette du Valais 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 Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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What Is Ackawi Cheese?

Akkawi is a white brine cheese from the Levant, named after the port city of Acre. It is usually made from pasteurized cow's milk, cured two days in salted whey brine, and eaten with soft flatbread or on its own as a table cheese.

What Is Raclette du Valais Cheese?

Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.

What's the Difference Between Ackawi Cheese and Raclette du Valais Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Raclette du Valais Cheese (Switzerland)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Raclette du Valais Cheese (Cow's milk, Eringer breed)
Milk treatment: Ackawi Cheese (pasteurized), Raclette du Valais Cheese (Raw)
Texture: Ackawi Cheese (soft, brined), Raclette du Valais Cheese (Semisoft, smooth)
Rind: Ackawi Cheese (natural), Raclette du Valais Cheese (Washed)
Aging: Ackawi Cheese (2 days in brine), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
Taste: Ackawi Cheese (mild, milky, salty), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

	Ackawi Cheese	Raclette du Valais Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Switzerland
Specific Origin	The Levant, Middle East	Canton Of Valais
Milk Type	Cow's, goat's or sheep's milk	Cow's milk, Eringer breed
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Semisoft, smooth
Rind	Natural	Washed
Aging	2 days in brine	Minimum of 3-4 months, can vary based on cheesemaker
Taste	Mild, milky, salty	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'

Taste Comparison: Does Ackawi Cheese Taste Like Raclette du Valais Cheese?

Ackawi Cheese reads as mild, milky, salty, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Ackawi Cheese for Raclette du Valais Cheese?

Ackawi Cheese can stand in for Raclette du Valais 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 semisoft, smooth. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Ackawi Cheese or Raclette du Valais 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 semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

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Frequently Asked Questions

Is Ackawi Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Raclette du Valais Cheese comes from Switzerland. Ackawi Cheese is made from cow, goat, or sheep milk; Raclette du Valais Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Ackawi Cheese similar to Raclette du Valais Cheese?

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

Can I substitute Ackawi Cheese for Raclette du Valais Cheese?

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

Does Ackawi Cheese taste like Raclette du Valais Cheese?

Ackawi Cheese reads as mild, milky, salty, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It's typically aged 2 days in brine. It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Raclette du Valais Cheese made of?

Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.

Which should I choose, Ackawi Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Raclette du Valais Cheese is semisoft, smooth.