Ackawi Cheese vs Vlašić Cheese
Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
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 Vlašić Cheese?
Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.
What's the Difference Between Ackawi Cheese and Vlašić Cheese?
- Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Ackawi Cheese (pasteurized), Vlašić Cheese (Strained)
- Texture: Ackawi Cheese (soft, brined), Vlašić Cheese (Solid, spreadable)
- Aging: Ackawi Cheese (2 days in brine), Vlašić Cheese (Minimum 60 days)
- Taste: Ackawi Cheese (mild, milky, salty), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Ackawi Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East And Syria | Bosnia And Herzegovina |
| Specific Origin | The Levant, Middle East | Vlašić Mountain |
| Milk Type | Cow's, goat's or sheep's milk | Ewe’s milk |
| Milk Treatment | Pasteurized | Strained |
| Texture | Soft, brined | Solid, spreadable |
| Rind | Natural | — |
| Aging | 2 days in brine | Minimum 60 days |
| Taste | Mild, milky, salty | Milky sour, moderately salty |
Taste Comparison: Does Ackawi Cheese Taste Like Vlašić Cheese?
Ackawi Cheese reads as mild, milky, salty, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Ackawi Cheese for Vlašić Cheese?
Ackawi Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Ackawi Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Ackawi Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Vlašić Cheese comes from Bosnia and Herzegovina. Ackawi Cheese is made from cow, goat, or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Vlašić Cheese minimum 60 days.
Is Ackawi Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ackawi Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Ackawi Cheese taste like Vlašić Cheese?
Ackawi Cheese reads as mild, milky, salty, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Ackawi Cheese leans mild, milky, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
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 Vlašić Cheese made of?
Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.
Which should I choose, Ackawi Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Vlašić Cheese is solid, spreadable.