Ackawi Cheese vs 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?

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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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)
• Aging: Ackawi Cheese (2 days in brine), Reblochon Cheese (3 to 4 months)
• Taste: Ackawi Cheese (mild, milky, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Reblochon Cheese?

Ackawi Cheese reads as mild, milky, salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Reblochon Cheese at 3 to 4 months.

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.

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. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Reblochon Cheese 3 to 4 months.

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's typically aged 2 days in brine. 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.