Ackawi Cheese vs Roumy Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

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 Roumy Cheese?

Rumi, also spelled Roumy, is the main hard cheese of Egypt, made from cow's or buffalo milk with no starter culture. Three to four months of aging give it an open texture, a pungent smell and a sharp flavor that gets saltier with age.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Roumy Cheese (Egypt)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Ackawi Cheese (soft, brined), Roumy Cheese (hard)
• Aging: Ackawi Cheese (2 days in brine), Roumy Cheese (3 to 4 months)
• Taste: Ackawi Cheese (mild, milky, salty), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Roumy Cheese?

Ackawi Cheese reads as mild, milky, salty, while Roumy Cheese brings salty, sharp, strong character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Ackawi Cheese for Roumy Cheese?

Ackawi Cheese can stand in for Roumy 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 hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Ackawi Cheese or Roumy 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 hard profile, Roumy Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Ackawi Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Roumy Cheese comes from Egypt. Ackawi Cheese is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Roumy Cheese 3 to 4 months.

Is Ackawi Cheese similar to Roumy Cheese?

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

Can I substitute Ackawi Cheese for Roumy Cheese?

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

Does Ackawi Cheese taste like Roumy Cheese?

Ackawi Cheese reads as mild, milky, salty, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Ackawi Cheese leans mild, milky, and Roumy Cheese is closer to 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 Roumy Cheese made of?

Roumy Cheese is made from cow and buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.

Which should I choose, Ackawi Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Roumy Cheese is hard.