Ackawi Cheese vs Roquefort Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Roquefort Cheese (France)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Roquefort Cheese (Moist, very creamy)
• Rind: Ackawi Cheese (natural), Roquefort Cheese (none)
• Aging: Ackawi Cheese (2 days in brine), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Ackawi Cheese (mild, milky, salty), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Roquefort Cheese?

Ackawi Cheese reads as mild, milky, salty, while Roquefort Cheese brings mild to strong character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Ackawi Cheese for Roquefort Cheese?

Ackawi Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Roquefort Cheese brings mild to strong notes.

Which Is Better, Ackawi Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Ackawi Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Roquefort Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Ackawi Cheese similar to Roquefort Cheese?

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

Can I substitute Ackawi Cheese for Roquefort Cheese?

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

Does Ackawi Cheese taste like Roquefort Cheese?

Ackawi Cheese reads as mild, milky, salty, while Roquefort Cheese is mild to strong. Aromas also diverge. Ackawi Cheese leans mild, milky, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Ackawi Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Roquefort Cheese is moist, very creamy.