Ackawi Cheese vs Tounj Cheese

Q: Is Ackawi Cheese the same as Tounj Cheese?

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

Q: Can I substitute Ackawi Cheese for Tounj Cheese?

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

Q: Which should I choose, Ackawi Cheese or Tounj 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 Tounj Cheese is initially rubbery, becomes elastic and easily chewed and made from cow milk, originating in Croatia.

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 Tounj Cheese?

Tounj is a traditional Croatian cheese made from cow's milk. It is typically aged in natural limestone caves which impart a unique flavor profile. This cheese has a firm texture and a rich, pungent taste that is well-loved in Croatian cuisine.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Tounj Cheese (Croatia)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Tounj Cheese (Cow’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Tounj Cheese (Filtered, heated to 86–95°F (30–35°C))
Texture: Ackawi Cheese (soft, brined), Tounj Cheese (Initially rubbery, becomes elastic and easily chewed)
Rind: Ackawi Cheese (natural), Tounj Cheese (Smoked)
Taste: Ackawi Cheese (mild, milky, salty), Tounj Cheese (Moderately acidic and salty, typical smoky flavor)

Side-by-Side Comparison

	Ackawi Cheese	Tounj Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Croatia
Specific Origin	—	Village Of Tounj, Mala Kapela Mountains
Milk Type	Cow's, goat's or sheep's milk	Cow’s milk
Milk Treatment	Pasteurized	Filtered, heated to 86–95°F (30–35°C)
Texture	Soft, brined	Initially rubbery, becomes elastic and easily chewed
Rind	Natural	Smoked
Taste	Mild, milky, salty	Moderately acidic and salty, typical smoky flavor

Taste Comparison: Does Ackawi Cheese Taste Like Tounj Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tounj Cheese brings moderately acidic and salty, typical smoky flavor character.

Can You Substitute Ackawi Cheese for Tounj Cheese?

Ackawi Cheese can stand in for Tounj 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 initially rubbery, becomes elastic and easily chewed. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Tounj Cheese brings moderately acidic and salty, typical smoky flavor notes.

Which Is Better, Ackawi Cheese or Tounj 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 initially rubbery, becomes elastic and easily chewed profile, Tounj Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Tounj Cheese fits dishes calling for moderately acidic and salty, typical smoky flavor.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Tounj Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tounj Cheese comes from Croatia. Ackawi Cheese is made from cow, goat, or sheep milk; Tounj Cheese uses cow.

Is Ackawi Cheese similar to Tounj Cheese?

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

Can I substitute Ackawi Cheese for Tounj Cheese?

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

Does Ackawi Cheese taste like Tounj Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tounj Cheese is moderately acidic and salty, typical smoky flavor.

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 Tounj Cheese made of?

Tounj Cheese is made from cow milk (filtered, heated to 86–95°f (30–35°c)), using homemad rennet. It originates in Croatia.

Which should I choose, Ackawi Cheese or Tounj Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Tounj Cheese is initially rubbery, becomes elastic and easily chewed.