Ackawi Cheese vs Xynotyro Cheese

Ackawi Cheese is a soft, brined cow, goat, or sheep-milk cheese from Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Xynotyro Cheese is hard, whey and made from goat or sheep milk, originating in Greece.

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 Xynotyro Cheese?

Xynotyro is an unpasteurized Greek whey cheese made from sheep's milk or goat's milk. It is hard and flaky, with a pungent aroma and a sweet and sour taste close to yogurt.

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

• Origin: Ackawi Cheese (Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria), Xynotyro Cheese (Greece)
• Milk type: Ackawi Cheese (cow's, goat's or sheep's milk), Xynotyro Cheese (goat's or sheep's milk)
• Milk treatment: Ackawi Cheese (pasteurized), Xynotyro Cheese (unpasteurized)
• Texture: Ackawi Cheese (soft, brined), Xynotyro Cheese (hard, whey)
• Aging: Ackawi Cheese (2 days in brine), Xynotyro Cheese (fresh or 3 months)
• Taste: Ackawi Cheese (mild, milky, salty), Xynotyro Cheese (burnt caramel, sour, sweet)

Side-by-Side Comparison

Taste Comparison: Does Ackawi Cheese Taste Like Xynotyro Cheese?

Ackawi Cheese reads as mild, milky, salty, while Xynotyro Cheese brings burnt caramel, sour, sweet character. On the nose, Ackawi Cheese offers mild, milky, contrasted with Xynotyro Cheese's pungent. Aging plays into this as well. Ackawi Cheese at 2 days in brine develops a different profile than Xynotyro Cheese at fresh or 3 months.

Can You Substitute Ackawi Cheese for Xynotyro Cheese?

Ackawi Cheese can stand in for Xynotyro 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 hard, whey. Flavor-wise, Ackawi Cheese reads as mild, milky, salty while Xynotyro Cheese brings burnt caramel, sour, sweet notes.

Which Is Better, Ackawi Cheese or Xynotyro 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 hard, whey profile, Xynotyro Cheese is the better fit. Flavor-wise, Ackawi Cheese suits recipes that want mild, milky, salty notes, while Xynotyro Cheese fits dishes calling for burnt caramel, sour, sweet.

Frequently Asked Questions

Is Ackawi Cheese the same as Xynotyro Cheese?

No, they're distinct cheeses. Ackawi Cheese originates in Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria, while Xynotyro Cheese comes from Greece. Ackawi Cheese is made from cow, goat, or sheep milk; Xynotyro Cheese uses goat or sheep. Aging also differs: Ackawi Cheese is typically aged 2 days in brine, Xynotyro Cheese fresh or 3 months.

Is Ackawi Cheese similar to Xynotyro Cheese?

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

Can I substitute Ackawi Cheese for Xynotyro Cheese?

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

Does Ackawi Cheese taste like Xynotyro Cheese?

Ackawi Cheese reads as mild, milky, salty, while Xynotyro Cheese is burnt caramel, sour, sweet. Aromas also diverge. Ackawi Cheese leans mild, milky, and Xynotyro Cheese is closer to pungent.

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 Xynotyro Cheese made of?

Xynotyro Cheese is made from goat or sheep milk (unpasteurized). It's typically aged fresh or 3 months. It originates in Greece.

Which should I choose, Ackawi Cheese or Xynotyro Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ackawi Cheese is soft, brined, while Xynotyro Cheese is hard, whey.