Ackawi Cheese vs San Michali Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 San Michali Cheese?

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

What's the Difference Between Ackawi Cheese and San Michali Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), San Michali Cheese (Greece)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), San Michali Cheese (Cow’s milk)
• Texture: Ackawi Cheese (soft, brined), San Michali Cheese (Compact, with very small irregular holes)
• Rind: Ackawi Cheese (natural), San Michali Cheese (Often covered with paraffin)
• Aging: Ackawi Cheese (2 days in brine), San Michali Cheese (At least four months)
• Taste: Ackawi Cheese (mild, milky, salty), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like San Michali Cheese?

Ackawi Cheese reads as mild, milky, salty, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Ackawi Cheese for San Michali Cheese?

Ackawi Cheese can stand in for San Michali 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 compact, with very small irregular holes. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while San Michali Cheese brings salty, peppery notes.

Which Is Better, Ackawi Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while San Michali Cheese fits dishes calling for salty, peppery.

Frequently Asked Questions

Is Ackawi Cheese the same as San Michali Cheese?

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

Is Ackawi Cheese similar to San Michali Cheese?

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

Can I substitute Ackawi Cheese for San Michali Cheese?

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

Does Ackawi Cheese taste like San Michali Cheese?

Ackawi Cheese reads as mild, milky, salty, while San Michali Cheese is salty, peppery.

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 San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Ackawi Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while San Michali Cheese is compact, with very small irregular holes.