Ackawi Cheese vs Tolminc Cheese

Q: Is Ackawi Cheese the same as Tolminc Cheese?

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

Q: Can I substitute Ackawi Cheese for Tolminc Cheese?

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

Q: Which should I choose, Ackawi Cheese or Tolminc 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 Tolminc Cheese is semifirm and made from cow milk, originating in Slovenia.

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 Tolminc Cheese?

Tolminc is a traditional Slovenian cheese from the Upper Soča Valley. Made from raw cow's milk, it is a hard cheese with a dense texture and a distinctive sharp, slightly spicy taste. Tolminc is often aged in mountain dairies, which adds to its robust flavor, making it great for grating over dishes or enjoying on its own.

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)
Texture: Ackawi Cheese (soft, brined), Tolminc Cheese (Semifirm)
Rind: Ackawi Cheese (natural), Tolminc Cheese (Smooth and pale yellow)
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	—	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
Texture	Soft, brined	Semifirm
Rind	Natural	Smooth and pale yellow
Aging	—	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.

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.

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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.

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 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), 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.