Ackawi Cheese vs Queijo São Jorge

Q: Is Ackawi Cheese the same as Queijo São Jorge?

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

Q: Can I substitute Ackawi Cheese for Queijo São Jorge?

In most recipes you can swap Ackawi Cheese for Queijo São Jorge, though the result will shift in richness and milk character.

Q: Which should I choose, Ackawi Cheese or Queijo São Jorge?

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

Queijo São Jorge

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo São Jorge is firm consistency, hard or semi-hard and made from cow milk, originating in Portugal.

What Is Ackawi Cheese?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Queijo São Jorge?

Queijo São Jorge is a traditional cheese from the Island of São Jorge in the Azores, Portugal. It is made from raw, whole cow's milk and is known for its firm consistency and yellow color. The cheese can be hard or semi-hard and features small, irregular holes throughout. The production of Queijo São Jorge dates back to at least the 19th century. The cheese's unique characteristics are attributed to the natural pastures and specific climatic conditions of the island. It is a certified Denomination of Origin product, ensuring its authenticity and regional significance. The cheese is inspected by the Confraria do Queijo São Jorge.

What's the Difference Between Ackawi Cheese and Queijo São Jorge?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queijo São Jorge (Portugal)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queijo São Jorge (Cow)
Milk treatment: Ackawi Cheese (pasteurized), Queijo São Jorge (Raw)
Texture: Ackawi Cheese (soft, brined), Queijo São Jorge (Firm consistency, hard or semi-hard)
Rind: Ackawi Cheese (natural), Queijo São Jorge (Natural)
Taste: Ackawi Cheese (mild, milky, salty), Queijo São Jorge (Peppery, grassy)

Side-by-Side Comparison

	Ackawi Cheese	Queijo São Jorge
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Portugal
Specific Origin	—	Island Of São Jorge, Azores
Milk Type	Cow's, goat's or sheep's milk	Cow
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Firm consistency, hard or semi-hard
Rind	Natural	Natural
Aging	—	Three to nine months
Taste	Mild, milky, salty	Peppery, grassy

Taste Comparison: Does Ackawi Cheese Taste Like Queijo São Jorge?

Ackawi Cheese reads as mild, milky, salty, while Queijo São Jorge brings peppery, grassy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queijo São Jorge's peppery, grassy.

Can You Substitute Ackawi Cheese for Queijo São Jorge?

Ackawi Cheese can stand in for Queijo São Jorge 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 firm consistency, hard or semi-hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queijo São Jorge brings peppery, grassy notes.

Which Is Better, Ackawi Cheese or Queijo São Jorge?

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 firm consistency, hard or semi-hard profile, Queijo São Jorge is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queijo São Jorge fits dishes calling for peppery, grassy.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Queijo São Jorge?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo São Jorge comes from Portugal. Ackawi Cheese is made from cow, goat, or sheep milk; Queijo São Jorge uses cow.

Is Ackawi Cheese similar to Queijo São Jorge?

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

Can I substitute Ackawi Cheese for Queijo São Jorge?

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

Does Ackawi Cheese taste like Queijo São Jorge?

Ackawi Cheese reads as mild, milky, salty, while Queijo São Jorge is peppery, grassy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queijo São Jorge is closer to peppery, grassy.

What is Ackawi Cheese made of?

Ackawi Cheese is made from cow, goat, or sheep milk (pasteurized). It originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria.

What is Queijo São Jorge made of?

Queijo São Jorge is made from cow milk (raw), using animal rennet. It's typically aged three to nine months. It originates in Portugal.

Which should I choose, Ackawi Cheese or Queijo São Jorge?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queijo São Jorge is firm consistency, hard or semi-hard.