Ackawi Cheese vs Swaledale Cheese
Ackawi Cheese
Swaledale Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.
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 Swaledale Cheese?
Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.
What's the Difference Between Ackawi Cheese and Swaledale Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Swaledale Cheese (England)
- Milk treatment: Ackawi Cheese (pasteurized), Swaledale Cheese (raw)
- Texture: Ackawi Cheese (soft, brined), Swaledale Cheese (moist, medium firm)
- Rind: Ackawi Cheese (natural), Swaledale Cheese (grey-blue mould or natural wax)
- Aging: Ackawi Cheese (2 days in brine), Swaledale Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Ackawi Cheese | Swaledale Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | England |
| Specific Origin | The Levant, Middle East | Swaledale, North Yorkshire |
| Milk Type | Cow's, goat's or sheep's milk | Cow, sheep, goat |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, brined | Moist, medium firm |
| Rind | Natural | Grey-blue mould or natural wax |
| Aging | 2 days in brine | 3 to 4 weeks |
| Taste | Mild, milky, salty | — |
Taste Comparison: Does Ackawi Cheese Taste Like Swaledale Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Swaledale Cheese at 3 to 4 weeks.
Can You Substitute Ackawi Cheese for Swaledale Cheese?
In most recipes, Ackawi Cheese and Swaledale Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect soft, brined bite and body where the recipe calls for moist, medium firm.
Which Is Better, Ackawi Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Ackawi Cheese the same as Swaledale Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Swaledale Cheese comes from England. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Swaledale Cheese 3 to 4 weeks.
Is Ackawi Cheese similar to Swaledale Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Ackawi Cheese for Swaledale Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Swaledale Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Swaledale Cheese made of?
Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.
Which should I choose, Ackawi Cheese or Swaledale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Swaledale Cheese is moist, medium firm.