Ackawi Cheese vs Requeson
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
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 Requeson?
Requeson, better known as requeijão, is a whey cheese made in Portugal and Brazil. It is close to ricotta and turns up in cheese spreads and in pastries such as queijada.
What's the Difference Between Ackawi Cheese and Requeson?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Requeson (Brazil and Portugal)
- Milk treatment: Ackawi Cheese (pasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Ackawi Cheese (soft, brined), Requeson (fresh soft, whey)
- Rind: Ackawi Cheese (natural), Requeson (rindless)
- Taste: Ackawi Cheese (mild, milky, salty), Requeson (salty, strong)
Side-by-Side Comparison
| Ackawi Cheese | Requeson | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Brazil And Portugal |
| Specific Origin | The Levant, Middle East | Portugal And Brazil |
| Milk Type | Cow's, goat's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Soft, brined | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 2 days in brine | — |
| Taste | Mild, milky, salty | Salty, strong |
Taste Comparison: Does Ackawi Cheese Taste Like Requeson?
Ackawi Cheese reads as mild, milky, salty, while Requeson brings salty, strong character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Requeson's fresh.
Can You Substitute Ackawi Cheese for Requeson?
In most recipes, Ackawi Cheese and Requeson can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect soft, brined bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Requeson brings salty, strong notes.
Which Is Better, Ackawi Cheese or Requeson?
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 fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Ackawi Cheese the same as Requeson?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Requeson comes from Brazil and Portugal.
Is Ackawi Cheese similar to Requeson?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Ackawi Cheese for Requeson?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Requeson?
Ackawi Cheese reads as mild, milky, salty, while Requeson is salty, strong. Aromas also diverge. Ackawi Cheese leans mild, milky, and Requeson is closer to fresh.
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 Requeson made of?
Requeson is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in Brazil and Portugal.
Which should I choose, Ackawi Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Requeson is fresh soft, whey.