Ackawi Cheese vs Tolminc Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tolminc Cheese is semifirm and made from cow milk, originating in Slovenia.
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 Tolminc Cheese?
Tolminc is a Slovenian hard cheese made from cow's milk in the Upper Soča Valley, where it carries a protected designation of origin. It ripens at least two months and tastes sweet and piquant, with an elastic yellowish paste and small holes.
What's the Difference Between Ackawi Cheese and Tolminc Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Tolminc Cheese (Slovenia)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Tolminc Cheese (Whole or partly skim raw cow’s milk)
- Milk treatment: Ackawi Cheese (pasteurized), Tolminc Cheese (raw or pasteurized at 57 to 68 °C)
- Texture: Ackawi Cheese (soft, brined), Tolminc Cheese (Semifirm)
- Rind: Ackawi Cheese (natural), Tolminc Cheese (Smooth and pale yellow)
- Aging: Ackawi Cheese (2 days in brine), Tolminc Cheese (At least two months)
- Taste: Ackawi Cheese (mild, milky, salty), Tolminc Cheese (Sweet, milky, tangy, slightly nutty)
Side-by-Side Comparison
| Ackawi Cheese | Tolminc Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Slovenia |
| Specific Origin | The Levant, Middle East | Tolmin, Foothills Of The Slovenian Alps |
| Milk Type | Cow's, goat's or sheep's milk | Whole or partly skim raw cow’s milk |
| Milk Treatment | Pasteurized | Raw or pasteurized at 57 to 68 °C |
| Texture | Soft, brined | Semifirm |
| Rind | Natural | Smooth and pale yellow |
| Aging | 2 days in brine | At least two months |
| Taste | Mild, milky, salty | Sweet, milky, tangy, slightly nutty |
Taste Comparison: Does Ackawi Cheese Taste Like Tolminc Cheese?
Ackawi Cheese reads as mild, milky, salty, while Tolminc Cheese brings sweet, milky, tangy, slightly nutty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Tolminc Cheese's sweet and milky, becomes more intense and tangy with maturation. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Tolminc Cheese at at least two months.
Can You Substitute Ackawi Cheese for Tolminc Cheese?
Ackawi Cheese can stand in for Tolminc 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 semifirm. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Tolminc Cheese brings sweet, milky, tangy, slightly nutty notes.
Which Is Better, Ackawi Cheese or Tolminc 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 semifirm profile, Tolminc Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Tolminc Cheese fits dishes calling for sweet, milky, tangy, slightly nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Tolminc Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tolminc Cheese comes from Slovenia. Ackawi Cheese is made from cow, goat, or sheep milk; Tolminc Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Tolminc Cheese at least two months.
Is Ackawi Cheese similar to Tolminc Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Tolminc Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Tolminc Cheese?
Ackawi Cheese reads as mild, milky, salty, while Tolminc Cheese is sweet, milky, tangy, slightly nutty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Tolminc Cheese is closer to sweet and milky, becomes more intense and tangy with maturation.
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 Tolminc Cheese made of?
Tolminc Cheese is made from cow milk (raw or pasteurized at 57 to 68 °c), using traditional rennet. It's typically aged at least two months. It originates in Slovenia.
Which should I choose, Ackawi Cheese or Tolminc Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Tolminc Cheese is semifirm.