Ackawi Cheese vs Torta del Casar Cheese

Q: Is Ackawi Cheese the same as Torta del Casar Cheese?

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

Q: Can I substitute Ackawi Cheese for Torta del Casar Cheese?

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

Q: Which should I choose, Ackawi Cheese or Torta del Casar 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

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?

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 Torta del Casar Cheese?

Torta del Casar is a rich, creamy cheese from Extremadura in Spain, named after the town of Casar de Cáceres. It is made from sheep's milk and has a very creamy, almost liquid interior, with a strong, slightly bitter taste. It is traditionally 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)
Taste: Ackawi Cheese (mild, milky, salty), Torta del Casar Cheese (Rich, slightly bitter)

Side-by-Side Comparison

	Ackawi Cheese	Torta del Casar Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Spain
Specific Origin	—	Extremadura
Milk Type	Cow's, goat's or sheep's milk	Sheep's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft, brined	Very soft and spreadable
Rind	Natural	Dry but slightly sticky
Aging	—	About two months
Taste	Mild, milky, salty	Rich, slightly bitter

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.

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.

Which is your favorite?

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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.

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 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.