Ackawi Cheese vs Queijo Serra da Estrela

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.

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 Queijo Serra da Estrela?

Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.

What's the Difference Between Ackawi Cheese and Queijo Serra da Estrela?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queijo Serra da Estrela (Portugal)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queijo Serra da Estrela (Sheep)
• Milk treatment: Ackawi Cheese (pasteurized), Queijo Serra da Estrela (Raw)
• Texture: Ackawi Cheese (soft, brined), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
• Rind: Ackawi Cheese (natural), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
• Aging: Ackawi Cheese (2 days in brine), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
• Taste: Ackawi Cheese (mild, milky, salty), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Queijo Serra da Estrela?

Ackawi Cheese reads as mild, milky, salty, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queijo Serra da Estrela's pungent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".

Can You Substitute Ackawi Cheese for Queijo Serra da Estrela?

Ackawi Cheese can stand in for Queijo Serra da Estrela 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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.

Which Is Better, Ackawi Cheese or Queijo Serra da Estrela?

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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

Frequently Asked Questions

Is Ackawi Cheese the same as Queijo Serra da Estrela?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queijo Serra da Estrela comes from Portugal. Ackawi Cheese is made from cow, goat, or sheep milk; Queijo Serra da Estrela uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".

Is Ackawi Cheese similar to Queijo Serra da Estrela?

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

Can I substitute Ackawi Cheese for Queijo Serra da Estrela?

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

Does Ackawi Cheese taste like Queijo Serra da Estrela?

Ackawi Cheese reads as mild, milky, salty, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Ackawi Cheese leans mild, milky, and Queijo Serra da Estrela 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 Queijo Serra da Estrela made of?

Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.

Which should I choose, Ackawi Cheese or Queijo Serra da Estrela?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).