Ackawi Cheese vs Robiola di Roccaverano Cheese
Ackawi Cheese
Robiola di Roccaverano Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Ackawi Cheese and Robiola di Roccaverano Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Robiola di Roccaverano Cheese (Italy)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Ackawi Cheese (pasteurized), Robiola di Roccaverano Cheese (raw)
- Texture: Ackawi Cheese (soft, brined), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Ackawi Cheese (natural), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Ackawi Cheese (2 days in brine), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Ackawi Cheese (mild, milky, salty), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Ackawi Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Italy |
| Specific Origin | The Levant, Middle East | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's, goat's or sheep's milk | Goat |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural | Thin with molds (for affinato) |
| Aging | 2 days in brine | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Mild, milky, salty | Acidic, savory |
Taste Comparison: Does Ackawi Cheese Taste Like Robiola di Roccaverano Cheese?
Ackawi Cheese reads as mild, milky, salty, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Ackawi Cheese for Robiola di Roccaverano Cheese?
Ackawi Cheese can stand in for Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Ackawi Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Ackawi Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Robiola di Roccaverano Cheese comes from Italy. Ackawi Cheese is made from cow, goat, or sheep milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Ackawi Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Robiola di Roccaverano Cheese?
Ackawi Cheese reads as mild, milky, salty, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Ackawi Cheese leans mild, milky, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Ackawi Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).