Ackawi Cheese vs Reblochon Cheese

Q: Is Ackawi Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Ackawi Cheese for Reblochon Cheese?

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

Q: Which should I choose, Ackawi Cheese or Reblochon 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

Reblochon Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

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 Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Reblochon Cheese (France)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Reblochon Cheese (Raw)
Texture: Ackawi Cheese (soft, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Ackawi Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Taste: Ackawi Cheese (mild, milky, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Ackawi Cheese	Reblochon Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	France
Specific Origin	—	Haute-Savoie And Savoie
Milk Type	Cow's, goat's or sheep's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Ivory-colored, creamy and supple
Rind	Natural	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	Mild, milky, salty	Creamy, nutty

Taste Comparison: Does Ackawi Cheese Taste Like Reblochon Cheese?

Ackawi Cheese reads as mild, milky, salty, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Ackawi Cheese for Reblochon Cheese?

Ackawi Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Ackawi Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Reblochon Cheese?

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

Is Ackawi Cheese similar to Reblochon Cheese?

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

Can I substitute Ackawi Cheese for Reblochon Cheese?

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

Does Ackawi Cheese taste like Reblochon Cheese?

Ackawi Cheese reads as mild, milky, salty, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Ackawi Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Reblochon Cheese is ivory-colored, creamy and supple.