|Other names||Akawi, Akawieh and Ackawi|
|Country of origin||Palestine, now Israel|
|Source of milk||Cow|
Production and storage
Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheepmilk. This cheese is largely produced in the Middle East, notably in Palestine, Lebanon, Jordan, Syria, 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. The texture and flavor is a result of its specific culturing from its curds that are kept together for a prolonged period which is longer than simpler tasting curd cheese such as Syrian cheese when akkai is transformed into cheese.
The supply of akkawi has often been a problem in the Middle East. During the civil war, dairy animals were slaughtered in Lebanon 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.
- Tamime, A. Y. (1991). R. K. Robinson and A. Y. Tamime, ed. Feta and Related Cheeses. Woodhead Publishing. pp. 209–216. ISBN 978-1-85573-278-0.
- "Ackawi". Retrieved 24 March 2015.
- Burm, Linda (28 January 1993). "MARKETS : Pulling Strings: Cheese From the East". Los Angeles Times. Retrieved 24 March 2015.