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?

Ackawi is a soft, brined cheese that originates from the Middle East, including countries such as Cyprus, Egypt, Israel, Jordan, Lebanon, and Syria. It is made from pasteurized cow's, goat's, or sheep's milk. The cheese has a mild, milky flavor with a noticeable salty taste, making it a popular choice for those who enjoy a gentle yet savory cheese experience. Its aroma is similarly mild and milky, complementing its white color. The texture is soft, making it easy to slice and use in various dishes. Ackawi is often compared to feta but is less crumbly and more elastic. It is used in both savory dishes and desserts, and can be eaten fresh or melted. Alternative spellings include Akkawi, Akawieh, and Akawi.

What Is Valençay Cheese?

Valençay is an unpasteurized goat cheese from the Berry province of France, known for its distinctive truncated pyramidal shape and ash-covered rind. It has a soft, creamy texture and a mild, lemony flavor with a hint of saltiness. The cheese's surface molds and ash coating contribute to its complex flavor profile.

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)
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	—	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	—	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.

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.

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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.

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 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.