Ackawi Cheese
Ackawi cheese is a white brine cheese that originates from the Middle East, particularly from the village of Aka in northern Palestine. It’s a semi-hard cheese made from cow’s milk and has a smooth, creamy texture with a slightly salty taste. Ackawi cheese is often used in Middle Eastern cuisine, especially in dishes like manaqish (a type of flatbread), salads, and pastries. It’s also popular as a table cheese, eaten on its own or with olives and bread.
Ackawi, also spelled as Akawi, Akkawi, or Akawieh, is a Middle Eastern cheese named after the city of Acre (locally known as Akko or Akka) in the Northern district of Israel. The word “akkawi” in Arabic means “from Akka.” Let me tell you more about this delightful cheese:
Production and Storage: Ackawi cheese is commonly made with pasteurized cow’s milk, although it can also be made with goat or sheep milk. It is widely produced in the Middle East, including Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. People in these regions often enjoy it with soft flatbread during lunch and dinner. The cheese is hand-packed into square draining hoops and then cured in a salted whey brine for two days.
Texture and Taste: Ackawi cheese has a smooth texture and a mild salty taste. Its color is white, and it is commonly used as a table cheese, either eaten by itself or paired with fruit. Interestingly, its texture can be compared to mozzarella, feta, or mizithra, as it does not melt easily. Ackawi cheese can be stored for up to a year.
Supply Chain Challenges: The supply of ackawi cheese has sometimes been problematic in the Middle East. During the Lebanese Civil War, dairy animals were slaughtered, leading to the need to import ackawi from Eastern Europe. In Los Angeles, people used to create a substitute for ackawi by soaking feta cheese in several changes of water to desalinate it123.
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