Ackawi Cheese vs Saint-Nectaire Cheese

Q: Is Ackawi Cheese the same as Saint-Nectaire Cheese?

No. Ackawi Cheese and Saint-Nectaire Cheese are distinct cheeses from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ackawi Cheese for Saint-Nectaire Cheese?

In most recipes you can swap Ackawi Cheese for Saint-Nectaire Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ackawi Cheese

Saint-Nectaire Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?

Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.

What's the Difference Between Ackawi Cheese and Saint-Nectaire Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Saint-Nectaire Cheese (France)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
Milk treatment: Ackawi Cheese (pasteurized), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
Texture: Ackawi Cheese (soft, brined), Saint-Nectaire Cheese (Soft and tender)
Rind: Ackawi Cheese (natural), Saint-Nectaire Cheese (Washed-rind)
Aging: Ackawi Cheese (2 days in brine), Saint-Nectaire Cheese (At least twenty-eight days)
Taste: Ackawi Cheese (mild, milky, salty), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

	Ackawi Cheese	Saint-Nectaire Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	France
Specific Origin	The Levant, Middle East	Massif Du Sancy, Auvergne
Milk Type	Cow's, goat's or sheep's milk	Cow’s milk (Holstein, Montbéliarde, sometimes Salers)
Milk Treatment	Pasteurized	Raw for fermier, pasteurized for laitier
Texture	Soft, brined	Soft and tender
Rind	Natural	Washed-rind
Aging	2 days in brine	At least twenty-eight days
Taste	Mild, milky, salty	Delicate hazelnut

Taste Comparison: Does Ackawi Cheese Taste Like Saint-Nectaire Cheese?

Ackawi Cheese reads as mild, milky, salty, while Saint-Nectaire Cheese brings delicate hazelnut character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Saint-Nectaire Cheese's grassy. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Ackawi Cheese for Saint-Nectaire Cheese?

Ackawi Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Ackawi Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

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Frequently Asked Questions

Is Ackawi Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Saint-Nectaire Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Saint-Nectaire Cheese at least twenty-eight days.

Is Ackawi Cheese similar to Saint-Nectaire Cheese?

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

Can I substitute Ackawi Cheese for Saint-Nectaire Cheese?

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

Does Ackawi Cheese taste like Saint-Nectaire Cheese?

Ackawi Cheese reads as mild, milky, salty, while Saint-Nectaire Cheese is delicate hazelnut. Aromas also diverge. Ackawi Cheese leans mild, milky, and Saint-Nectaire Cheese is closer to grassy.

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 Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Ackawi Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Saint-Nectaire Cheese is soft and tender.