Cheese story
What is Akkawi?
A Levantine brined cheese prized for melting in pastries.
Origin
Acre / Levant, Palestine
Milk
cow, sheep or goat
Board role
Fresh / bright
Cheese profile
Country
Palestine
Region
Acre / Levant
Milk type
cow, sheep or goat
Texture
brined semi-soft
Rind
none
Ageing
fresh
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: mild, salty, elastic
Origin, protection and character
Akkawi comes from Palestine, especially Acre / Levant. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh
How to serve Akkawi
kanafeh, pastries, breakfast
Good food matches
tea
bread
olives
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
