Akkawi cheese (, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the Palestinian city of Akka (Acre, present-day Israel).
Etymology
Akkawi cheese is named after the port city of Akka (). Akkawi in
Arabic language means "from Akka".
Production and storage
Akkawi is commonly made with pasteurized
cow's
milk, but can also be made with
goat or
. This cheese is largely produced in the
Middle East, notably in
Israel,
Palestine,
Lebanon,
Jordan,
Syria,
Egypt, and
Cyprus.
In these regions, people usually eat it with a soft flatbread during lunch and dinner. Akkawi is hand-packed into square draining hoops and then cured in a salted whey brine for two days.
Texture and taste
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit.
The texture can be compared to mozzarella, feta or a mizithra, since it does not melt easily. Akkawi can be stored up to a year.
Supply chain problems
The supply of akkawi has often been a problem in the Middle East. During the Lebanese Civil War,
dairy animals were slaughtered and the country had to import akkawi from
Eastern Europe. In
Los Angeles, people used to make a substitute for akkawi by soaking feta cheese in several changes of water to desalinate it.
See also
