Ackawi Cheese vs Queijo Serpa

Q: Is Ackawi Cheese the same as Queijo Serpa?

No. Ackawi Cheese and Queijo Serpa 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 Serpa?

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

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

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 is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo Serpa is buttery, semi-soft consistency and made from sheep 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 Serpa?

Queijo Serpa is a traditional cheese made from ewe's milk. It is known for its buttery, semi-soft consistency and is produced in the Alentejo region of Portugal. The cheese is made using raw ewe's milk, which is coagulated with cardoon, a plant native to the area. This cheese has been produced artisanally for many years, benefiting from the unique pastures of the region. Queijo Serpa holds a Protected Designation of Origin (PDO) status, ensuring its authenticity and traditional production methods. The cheese is inspected by the Associação de Criadores de Ovinos do Sul. It is labeled under the Controlled Denomination of Origin.

What's the Difference Between Ackawi Cheese and Queijo Serpa?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queijo Serpa (Portugal)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queijo Serpa (Sheep)
Milk treatment: Ackawi Cheese (pasteurized), Queijo Serpa (Heated to 95°F)
Texture: Ackawi Cheese (soft, brined), Queijo Serpa (Buttery, semi-soft consistency)
Taste: Ackawi Cheese (mild, milky, salty), Queijo Serpa (Almost fermented, sweet and bitter)

Side-by-Side Comparison

	Ackawi Cheese	Queijo Serpa
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Portugal
Specific Origin	—	Subdistricts Of Mértola, Beja, Castro Verde, Almodovar, Cuba, Ourique, Moura, Serpa, Vidigueira, Aljustrel, Ferreira Do Alentejo, Alvito, And Specific Parishes In Odemira, Santiago Do Cacém, Grândola, And Alcácer Do Sal.
Milk Type	Cow's, goat's or sheep's milk	Sheep
Milk Treatment	Pasteurized	Heated to 95°F
Texture	Soft, brined	Buttery, semi-soft consistency
Rind	Natural	—
Aging	—	30 to 45 days extra ripening
Taste	Mild, milky, salty	Almost fermented, sweet and bitter

Taste Comparison: Does Ackawi Cheese Taste Like Queijo Serpa?

Ackawi Cheese reads as mild, milky, salty, while Queijo Serpa brings almost fermented, sweet and bitter character.

Can You Substitute Ackawi Cheese for Queijo Serpa?

Ackawi Cheese can stand in for Queijo Serpa 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 buttery, semi-soft consistency. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queijo Serpa brings almost fermented, sweet and bitter notes.

Which Is Better, Ackawi Cheese or Queijo Serpa?

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 buttery, semi-soft consistency profile, Queijo Serpa is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queijo Serpa fits dishes calling for almost fermented, sweet and bitter.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Queijo Serpa?

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

Is Ackawi Cheese similar to Queijo Serpa?

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

Can I substitute Ackawi Cheese for Queijo Serpa?

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

Does Ackawi Cheese taste like Queijo Serpa?

Ackawi Cheese reads as mild, milky, salty, while Queijo Serpa is almost fermented, sweet and bitter.

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 Serpa made of?

Queijo Serpa is made from sheep milk (heated to 95°f), using cardoon (cynara cardunculus l.) rennet. It's typically aged 30 to 45 days extra ripening. It originates in Portugal.

Which should I choose, Ackawi Cheese or Queijo Serpa?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queijo Serpa is buttery, semi-soft consistency.