Ackawi Cheese vs Vacherin Mont-d'Or Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

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 Vacherin Mont-d'Or Cheese?

Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.

What's the Difference Between Ackawi Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Vacherin Mont-d'Or Cheese (cow)
• Milk treatment: Ackawi Cheese (pasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Ackawi Cheese (soft, brined), Vacherin Mont-d'Or Cheese (soft)
• Rind: Ackawi Cheese (natural), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Ackawi Cheese (2 days in brine), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Vacherin Mont-d'Or Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute Ackawi Cheese for Vacherin Mont-d'Or Cheese?

Ackawi Cheese can stand in for Vacherin Mont-d'Or 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.

Which Is Better, Ackawi Cheese or Vacherin Mont-d'Or 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 profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is Ackawi Cheese the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Vacherin Mont-d'Or Cheese comes from Switzerland. Ackawi Cheese is made from cow, goat, or sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is Ackawi Cheese similar to Vacherin Mont-d'Or Cheese?

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

Can I substitute Ackawi Cheese for Vacherin Mont-d'Or Cheese?

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

Does Ackawi Cheese taste like Vacherin Mont-d'Or Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Vacherin Mont-d'Or Cheese made of?

Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.

Which should I choose, Ackawi Cheese or Vacherin Mont-d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Vacherin Mont-d'Or Cheese is soft.