Ackawi Cheese vs Tomme 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 Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Tomme Cheese (France and Switzerland)
• Milk treatment: Ackawi Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Tomme Cheese (Creamy, pliable)
• Rind: Ackawi Cheese (natural), Tomme Cheese (Grayish natural)
• Taste: Ackawi Cheese (mild, milky, salty), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Tomme Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tomme Cheese brings varied character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Tomme Cheese's milky.

Can You Substitute Ackawi Cheese for Tomme Cheese?

In most recipes, Ackawi Cheese and Tomme 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 creamy, pliable. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Tomme Cheese brings varied notes.

Which Is Better, Ackawi Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Ackawi Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tomme Cheese comes from France and Switzerland.

Is Ackawi Cheese similar to Tomme Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Ackawi Cheese for Tomme Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Ackawi Cheese taste like Tomme Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tomme Cheese is varied. Aromas also diverge. Ackawi Cheese leans mild, milky, and Tomme Cheese is closer to milky.

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 Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Ackawi Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Tomme Cheese is creamy, pliable.