Ackawi Cheese vs Urdă Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Urdă Cheese is creamy, delicate and made from cow, goat, or sheep milk, originating in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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 Urdă Cheese?

Urdă is a whey cheese made across Southeast Europe and in Hungary by boiling the whey drained from other cheeses. The paste is finely grained and silky, and most of it ends up in desserts and filled pastries.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Urdă Cheese (Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine)
• Milk treatment: Ackawi Cheese (pasteurized), Urdă Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Urdă Cheese (Creamy, delicate)
• Rind: Ackawi Cheese (natural), Urdă Cheese (Yellowish)
• Aging: Ackawi Cheese (2 days in brine), Urdă Cheese (Up to 360 days)
• Taste: Ackawi Cheese (mild, milky, salty), Urdă Cheese (High quality)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Urdă Cheese?

Ackawi Cheese reads as mild, milky, salty, while Urdă Cheese brings high quality character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Urdă Cheese's fresh. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Urdă Cheese at up to 360 days.

Can You Substitute Ackawi Cheese for Urdă Cheese?

In most recipes, Ackawi Cheese and Urdă Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect soft, brined bite and body where the recipe calls for creamy, delicate. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Urdă Cheese brings high quality notes.

Which Is Better, Ackawi Cheese or Urdă 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 creamy, delicate profile, Urdă Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Urdă Cheese fits dishes calling for high quality.

Frequently Asked Questions

Is Ackawi Cheese the same as Urdă Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Urdă Cheese comes from Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Urdă Cheese up to 360 days.

Is Ackawi Cheese similar to Urdă Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Ackawi Cheese for Urdă Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Ackawi Cheese taste like Urdă Cheese?

Ackawi Cheese reads as mild, milky, salty, while Urdă Cheese is high quality. Aromas also diverge. Ackawi Cheese leans mild, milky, and Urdă Cheese is closer to fresh.

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 Urdă Cheese made of?

Urdă Cheese is made from cow, goat, or sheep milk (unpasteurized). It's typically aged up to 360 days. It originates in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

Which should I choose, Ackawi Cheese or Urdă Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Urdă Cheese is creamy, delicate.