Ackawi Cheese vs Sulguni Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Sulguni Cheese is semi-hard, elastic, brined and made from cow or buffalo milk, originating in Georgia.

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 Sulguni Cheese?

Sulguni is a brined cheese from the Samegrelo region of Georgia, made from cow or buffalo milk. Sour and moderately salty, with a dimpled, elastic body, it is nicknamed pickled cheese and usually served in wedges or deep-fried.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Sulguni Cheese (Georgia)
• Milk type: Ackawi Cheese (Cow's, goat's or sheep's milk), Sulguni Cheese (Cow's or water buffalo's milk)
• Texture: Ackawi Cheese (Soft, brined), Sulguni Cheese (Semi-hard, elastic, brined)
• Aging: Ackawi Cheese (2 days in brine), Sulguni Cheese (1 to 2 days)
• Taste: Ackawi Cheese (mild, milky, salty), Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Sulguni Cheese?

Ackawi Cheese reads as mild, milky, salty, while Sulguni Cheese brings salty, smokey , sour character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Sulguni Cheese at 1 to 2 days.

Can You Substitute Ackawi Cheese for Sulguni Cheese?

Ackawi Cheese can stand in for Sulguni 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 semi-hard, elastic, brined. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Ackawi Cheese or Sulguni 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 semi-hard, elastic, brined profile, Sulguni Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Sulguni Cheese fits dishes calling for salty, smokey , sour.

Frequently Asked Questions

Is Ackawi Cheese the same as Sulguni Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Sulguni Cheese comes from Georgia. Ackawi Cheese is made from cow, goat, or sheep milk; Sulguni Cheese uses cow or buffalo. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Sulguni Cheese 1 to 2 days.

Is Ackawi Cheese similar to Sulguni Cheese?

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

Can I substitute Ackawi Cheese for Sulguni Cheese?

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

Does Ackawi Cheese taste like Sulguni Cheese?

Ackawi Cheese reads as mild, milky, salty, while Sulguni Cheese is salty, smokey , sour.

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 Sulguni Cheese made of?

Sulguni Cheese is made from cow or buffalo milk. It's typically aged 1 to 2 days. It originates in Georgia.

Which should I choose, Ackawi Cheese or Sulguni Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Sulguni Cheese is semi-hard, elastic, brined.