Ackawi Cheese vs Sombor Cheese

Q: Is Ackawi Cheese the same as Sombor Cheese?

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

Q: Can I substitute Ackawi Cheese for Sombor Cheese?

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

Q: Which should I choose, Ackawi Cheese or Sombor 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 is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Sombor Cheese is upper: semihard; lower: soft and made from cow or sheep milk, originating in Serbia.

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 Sombor Cheese?

Sombor cheese, from the town of Sombor in Serbia, is a semi-hard cheese made from cow's milk. It has a smooth texture and a mild, slightly tangy flavor, making it a versatile cheese for both direct consumption and culinary use in dishes like sandwiches and salads.

What's the Difference Between Ackawi Cheese and Sombor Cheese?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Sombor Cheese (Serbia)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Sombor Cheese (Originally sheep’s milk, now cow’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Sombor Cheese (Raw)
Texture: Ackawi Cheese (soft, brined), Sombor Cheese (Upper: semihard; Lower: soft)
Rind: Ackawi Cheese (natural), Sombor Cheese (Strong skin)
Taste: Ackawi Cheese (mild, milky, salty), Sombor Cheese (Unique nutty)

Side-by-Side Comparison

	Ackawi Cheese	Sombor Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Serbia
Specific Origin	—	Northern Part, Around Sombor
Milk Type	Cow's, goat's or sheep's milk	Originally sheep’s milk, now cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Upper: semihard; Lower: soft
Rind	Natural	Strong skin
Aging	—	1 month
Taste	Mild, milky, salty	Unique nutty

Taste Comparison: Does Ackawi Cheese Taste Like Sombor Cheese?

Ackawi Cheese reads as mild, milky, salty, while Sombor Cheese brings unique nutty character.

Can You Substitute Ackawi Cheese for Sombor Cheese?

Ackawi Cheese can stand in for Sombor 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 upper: semihard; lower: soft. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Sombor Cheese brings unique nutty notes.

Which Is Better, Ackawi Cheese or Sombor 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 upper: semihard; lower: soft profile, Sombor Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Sombor Cheese fits dishes calling for unique nutty.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Sombor Cheese?

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

Is Ackawi Cheese similar to Sombor Cheese?

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

Can I substitute Ackawi Cheese for Sombor Cheese?

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

Does Ackawi Cheese taste like Sombor Cheese?

Ackawi Cheese reads as mild, milky, salty, while Sombor Cheese is unique nutty.

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 Sombor Cheese made of?

Sombor Cheese is made from cow or sheep milk (raw). It's typically aged 1 month. It originates in Serbia.

Which should I choose, Ackawi Cheese or Sombor Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Sombor Cheese is upper: semihard; lower: soft.