Ackawi Cheese vs Valençay Cheese

Q: Is Ackawi Cheese the same as Valençay Cheese?

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

Q: Can I substitute Ackawi Cheese for Valençay Cheese?

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

Q: Which should I choose, Ackawi Cheese or Valençay Cheese?

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

Valençay Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly and made from goat milk, originating in France.

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 Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

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

Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Valençay Cheese (France)
Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Valençay Cheese (goat’s milk)
Milk treatment: Ackawi Cheese (pasteurized), Valençay Cheese (Raw)
Texture: Ackawi Cheese (soft, brined), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
Rind: Ackawi Cheese (natural), Valençay Cheese (Ash-covered thin)
Aging: Ackawi Cheese (2 days in brine), Valençay Cheese (From the 11th day)
Taste: Ackawi Cheese (mild, milky, salty), Valençay Cheese (Goat, undergrowth, floral hints)

Side-by-Side Comparison

	Ackawi Cheese	Valençay Cheese
Country of Origin	Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria	France
Specific Origin	The Levant, Middle East	Province Of Berry, Centered On The Indre Department
Milk Type	Cow's, goat's or sheep's milk	Goat’s milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, brined	Fresh: fine and creamy; Mature: slightly crumbly
Rind	Natural	Ash-covered thin
Aging	2 days in brine	From the 11th day
Taste	Mild, milky, salty	Goat, undergrowth, floral hints

Taste Comparison: Does Ackawi Cheese Taste Like Valençay Cheese?

Ackawi Cheese reads as mild, milky, salty, while Valençay Cheese brings goat, undergrowth, floral hints character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Valençay Cheese's slight aroma of goat and undergrowth, floral hints. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Valençay Cheese at from the 11th day.

Can You Substitute Ackawi Cheese for Valençay Cheese?

Ackawi Cheese can stand in for Valençay 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 fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Valençay Cheese brings goat, undergrowth, floral hints notes.

Which Is Better, Ackawi Cheese or Valençay 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 fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Ackawi Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Valençay Cheese comes from France. Ackawi Cheese is made from cow, goat, or sheep milk; Valençay Cheese uses goat. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Valençay Cheese from the 11th day.

Is Ackawi Cheese similar to Valençay Cheese?

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

Can I substitute Ackawi Cheese for Valençay Cheese?

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

Does Ackawi Cheese taste like Valençay Cheese?

Ackawi Cheese reads as mild, milky, salty, while Valençay Cheese is goat, undergrowth, floral hints. Aromas also diverge. Ackawi Cheese leans mild, milky, and Valençay Cheese is closer to slight aroma of goat and undergrowth, floral hints.

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 Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Ackawi Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.