Ackawi Cheese vs Queso de Valdeón

Q: Is Ackawi Cheese the same as Queso de Valdeón?

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

Q: Can I substitute Ackawi Cheese for Queso de Valdeón?

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

Q: Which should I choose, Ackawi Cheese or Queso de Valdeón?

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

Queso de Valdeón

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and sheep milk, originating in 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 Queso de Valdeón?

Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a very intense blue flavor that stays less biting than that of its cousin Cabrales.

What's the Difference Between Ackawi Cheese and Queso de Valdeón?

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Queso de Valdeón (Spain)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Queso de Valdeón (Raw or pasteurized)
Texture: Ackawi Cheese (soft, brined), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
Rind: Ackawi Cheese (natural), Queso de Valdeón (Natural, thin, yellowish-gray)
Aging: Ackawi Cheese (2 days in brine), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
Taste: Ackawi Cheese (mild, milky, salty), Queso de Valdeón (Intense, salty, piquant, lightly ardent)

Side-by-Side Comparison

	Ackawi Cheese	Queso de Valdeón
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	Spain
Specific Origin	The Levant, Middle East	Posada De Valdeón, León
Milk Type	Cow's, goat's or sheep's milk	Cow’s, or a mix of cow’s, sheep’s, and goat’s milk
Milk Treatment	Pasteurized	Raw or pasteurized
Texture	Soft, brined	Low elasticity, crumbly, melts in the mouth
Rind	Natural	Natural, thin, yellowish-gray
Aging	2 days in brine	Minimum 2 months (raw milk), 1 month (pasteurized milk)
Taste	Mild, milky, salty	Intense, salty, piquant, lightly ardent

Taste Comparison: Does Ackawi Cheese Taste Like Queso de Valdeón?

Ackawi Cheese reads as mild, milky, salty, while Queso de Valdeón brings intense, salty, piquant, lightly ardent character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Queso de Valdeón's lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Queso de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).

Can You Substitute Ackawi Cheese for Queso de Valdeón?

Ackawi Cheese can stand in for Queso de Valdeón 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 low elasticity, crumbly, melts in the mouth. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Queso de Valdeón brings intense, salty, piquant, lightly ardent notes.

Which Is Better, Ackawi Cheese or Queso de Valdeón?

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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Queso de Valdeón fits dishes calling for intense, salty, piquant, lightly ardent.

Which is your favorite?

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Frequently Asked Questions

Is Ackawi Cheese the same as Queso de Valdeón?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Queso de Valdeón comes from Spain. Ackawi Cheese is made from cow, goat, or sheep milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).

Is Ackawi Cheese similar to Queso de Valdeón?

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

Can I substitute Ackawi Cheese for Queso de Valdeón?

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

Does Ackawi Cheese taste like Queso de Valdeón?

Ackawi Cheese reads as mild, milky, salty, while Queso de Valdeón is intense, salty, piquant, lightly ardent. Aromas also diverge. Ackawi Cheese leans mild, milky, and Queso de Valdeón is closer to lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged.

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 Queso de Valdeón made of?

Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.

Which should I choose, Ackawi Cheese or Queso de Valdeón?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.