Food & Beverage
Kitchen & Bar Equipment
Smallware & Accessories
Deals
Same Day Delivery
Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheep milk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. Read more
Ackawi (also spelt Akawi, Akkawi or Akawieh) is a Middle Eastern cheese named after Acre (locally known as Akko, Akka), a city in the Northern District of Israel. In Arabic, akkawi means "from Akka". It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across the Levant region, where it is used as a table cheese, eaten as it or paired with fruit.
- Made from pasteurized cow's, goat's or sheep's milk
- Country of origin: Bulgaria
- Region: Aker
- Family: Feta
- Type: soft, brined
- Texture: elastic, smooth and springy.
- Rind: natural
- Colour: white
- Flavour: mild, milky, salty
- Aroma: mild, milky
- Vegetarian: no
- Producers: Various
- Alternative spellings: Akawi, Akawieh, Akkawi
Storage Instructions
Unwrap the cheesecloth from the pressed cheese and store the cheese, after rinsing with water, in the reserved whey. The cheese will keep for up to 2 weeks in the fridge.
