Ackawi Cheese vs Tomme des Pyrénées Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
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 Tomme des Pyrénées Cheese?
Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.
What's the Difference Between Ackawi Cheese and Tomme des Pyrénées Cheese?
- Milk treatment: Ackawi Cheese (pasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Ackawi Cheese (soft, brined), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Ackawi Cheese (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Ackawi Cheese (2 days in brine), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Ackawi Cheese (mild, milky, salty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Ackawi Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | — |
| Specific Origin | The Levant, Middle East | French Side Of The Pyrenees |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk) |
| Milk Treatment | Pasteurized | Heat-treated or raw |
| Texture | Soft, brined | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Natural | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 2 days in brine | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild, milky, salty | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Ackawi Cheese Taste Like Tomme des Pyrénées Cheese?
Ackawi Cheese reads as mild, milky, salty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Can You Substitute Ackawi Cheese for Tomme des Pyrénées Cheese?
In most recipes, Ackawi Cheese and Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Ackawi Cheese or Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ackawi Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Ackawi Cheese similar to Tomme des Pyrénées Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Ackawi Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ackawi Cheese taste like Tomme des Pyrénées Cheese?
Ackawi Cheese reads as mild, milky, salty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Ackawi Cheese leans mild, milky, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
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 Tomme des Pyrénées Cheese made of?
Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Which should I choose, Ackawi Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.