Ackawi Cheese vs Trnič Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.

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 Trnič Cheese?

Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Trnič Cheese (Slovenia)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Trnič Cheese (Cow’s milk)
• Milk treatment: Ackawi Cheese (pasteurized), Trnič Cheese (Sour, heated)
• Texture: Ackawi Cheese (soft, brined), Trnič Cheese (Hard)
• Aging: Ackawi Cheese (2 days in brine), Trnič Cheese (4 weeks)
• Taste: Ackawi Cheese (mild, milky, salty), Trnič Cheese (Salty and slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Trnič Cheese?

Ackawi Cheese reads as mild, milky, salty, while Trnič Cheese brings salty and slightly acidic character. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Trnič Cheese at 4 weeks.

Can You Substitute Ackawi Cheese for Trnič Cheese?

Ackawi Cheese can stand in for Trnič 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 hard. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Trnič Cheese brings salty and slightly acidic notes.

Which Is Better, Ackawi Cheese or Trnič 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 hard profile, Trnič Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.

Frequently Asked Questions

Is Ackawi Cheese the same as Trnič Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Trnič Cheese comes from Slovenia. Ackawi Cheese is made from cow, goat, or sheep milk; Trnič Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Trnič Cheese 4 weeks.

Is Ackawi Cheese similar to Trnič Cheese?

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

Can I substitute Ackawi Cheese for Trnič Cheese?

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

Does Ackawi Cheese taste like Trnič Cheese?

Ackawi Cheese reads as mild, milky, salty, while Trnič Cheese is salty and slightly acidic.

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 Trnič Cheese made of?

Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.

Which should I choose, Ackawi Cheese or Trnič Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Trnič Cheese is hard.