Ackawi Cheese vs Raclette Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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 Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Raclette Cheese (Switzerland)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Raclette Cheese (Cow's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Raclette Cheese (Raw)
• Texture: Ackawi Cheese (soft, brined), Raclette Cheese (Semisoft, smooth)
• Rind: Ackawi Cheese (natural), Raclette Cheese (Washed)
• Aging: Ackawi Cheese (2 days in brine), Raclette Cheese (3-4 months)
• Taste: Ackawi Cheese (mild, milky, salty), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Raclette Cheese?

Ackawi Cheese reads as mild, milky, salty, while Raclette Cheese brings mildly acidic character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Ackawi Cheese for Raclette Cheese?

Ackawi Cheese can stand in for Raclette 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 Cheese brings mildly acidic notes.

Which Is Better, Ackawi Cheese or Raclette 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 Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Ackawi Cheese the same as Raclette Cheese?

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

Is Ackawi Cheese similar to Raclette Cheese?

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

Can I substitute Ackawi Cheese for Raclette Cheese?

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

Does Ackawi Cheese taste like Raclette Cheese?

Ackawi Cheese reads as mild, milky, salty, while Raclette Cheese is mildly acidic.

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 Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Ackawi Cheese or Raclette Cheese?

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