Ackawi Cheese vs Torta del Casar Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Torta del Casar Cheese is very soft and spreadable and made from sheep milk, originating in Spain.

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 Torta del Casar Cheese?

Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and scooping out the inside.

What's the Difference Between Ackawi Cheese and Torta del Casar Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Torta del Casar Cheese (Spain)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Torta del Casar Cheese (sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Torta del Casar Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Torta del Casar Cheese (Very soft and spreadable)
• Rind: Ackawi Cheese (natural), Torta del Casar Cheese (Dry but slightly sticky)
• Aging: Ackawi Cheese (2 days in brine), Torta del Casar Cheese (About two months)
• Taste: Ackawi Cheese (mild, milky, salty), Torta del Casar Cheese (Rich, slightly bitter)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Torta del Casar Cheese?

Ackawi Cheese reads as mild, milky, salty, while Torta del Casar Cheese brings rich, slightly bitter character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Torta del Casar Cheese's earthy, herbal. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Torta del Casar Cheese at about two months.

Can You Substitute Ackawi Cheese for Torta del Casar Cheese?

Ackawi Cheese can stand in for Torta del Casar 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 very soft and spreadable. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Torta del Casar Cheese brings rich, slightly bitter notes.

Which Is Better, Ackawi Cheese or Torta del Casar 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 very soft and spreadable profile, Torta del Casar Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Torta del Casar Cheese fits dishes calling for rich, slightly bitter.

Frequently Asked Questions

Is Ackawi Cheese the same as Torta del Casar Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Torta del Casar Cheese comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Torta del Casar Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Torta del Casar Cheese about two months.

Is Ackawi Cheese similar to Torta del Casar Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ackawi Cheese for Torta del Casar Cheese?

You can, but expect a shift in richness and milk character.

Does Ackawi Cheese taste like Torta del Casar Cheese?

Ackawi Cheese reads as mild, milky, salty, while Torta del Casar Cheese is rich, slightly bitter. Aromas also diverge. Ackawi Cheese leans mild, milky, and Torta del Casar Cheese is closer to earthy, herbal.

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 Torta del Casar Cheese made of?

Torta del Casar Cheese is made from sheep milk (unpasteurized), using cardoon flower (cynara cardunculus) rennet. It's typically aged about two months. It originates in Spain.

Which should I choose, Ackawi Cheese or Torta del Casar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Torta del Casar Cheese is very soft and spreadable.