Ackawi Cheese vs Tupí Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Tupí Cheese is soft, artisan and made from cow or sheep milk, originating in Andorra and 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 Tupí Cheese?

Tupí is a fermented cheese from the Pyrenees and Pre-Pyrenees, made from cow's or sheep's milk and left to ferment in a glazed ceramic jar with strong liquor. It is soft, creamy and strong tasting, and one of the few cheeses of genuine Catalan origin.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Tupí Cheese (Andorra and Spain)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Tupí Cheese (cow's or sheep's milk)
• Texture: Ackawi Cheese (soft, brined), Tupí Cheese (soft, artisan)
• Rind: Ackawi Cheese (natural), Tupí Cheese (rindless)
• Aging: Ackawi Cheese (2 days in brine), Tupí Cheese (minimum 2 months)
• Taste: Ackawi Cheese (mild, milky, salty), Tupí Cheese (spicy)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Tupí Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tupí Cheese brings spicy character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Tupí Cheese's pungent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Tupí Cheese at minimum 2 months.

Can You Substitute Ackawi Cheese for Tupí Cheese?

Ackawi Cheese can stand in for Tupí 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 soft, artisan. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Tupí Cheese brings spicy notes.

Which Is Better, Ackawi Cheese or Tupí 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 soft, artisan profile, Tupí Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Tupí Cheese fits dishes calling for spicy.

Frequently Asked Questions

Is Ackawi Cheese the same as Tupí Cheese?

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

Is Ackawi Cheese similar to Tupí Cheese?

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

Can I substitute Ackawi Cheese for Tupí Cheese?

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

Does Ackawi Cheese taste like Tupí Cheese?

Ackawi Cheese reads as mild, milky, salty, while Tupí Cheese is spicy. Aromas also diverge. Ackawi Cheese leans mild, milky, and Tupí Cheese is closer to pungent.

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 Tupí Cheese made of?

Tupí Cheese is made from cow or sheep milk (pasteurized). It's typically aged minimum 2 months. It originates in Andorra and Spain.

Which should I choose, Ackawi Cheese or Tupí Cheese?

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