Akkawi
White brine cheese from the Levant, named after Acre.
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Akkawi, also spelled Akawi, Akawieh, or Ackawi, is a white brine cheese originating from the Levant. It takes its name from the Palestinian city of Acre, known in Arabic as Akka. The term "Akkawi" is a nisba, meaning "from Acre."
The cheese has a documented history in regional trade. In his 1913 book *The History of Sidon*, Muslim scholar Ahmed Aref El-Zein listed imported goods into Sidon, Lebanon, from 1907. That list included 1,200 containers of "Akkawi cheese" brought in from the cities of Haifa and Acre.
Akkawi is typically made from pasteurized cow's milk, though goat or sheep milk can also be used. It is produced by heating milk to between 35 and 40 degrees Celsius, adding rennet, and allowing it to curdle for about an hour. The whey is then squeezed out through a cheesecloth to drain the cheese. Afterward, the curds are hand-packed into square draining hoops and cured in a salted whey brine for two days.
The finished cheese is white, with a smooth texture and a mild salty taste. Its texture is often compared to mozzarella, feta, or mizithra, as it does not melt easily. Akkawi can be stored for up to a year. Its specific flavor and texture come from a culturing process where the curds are kept together for a longer period than simpler curd cheeses, such as Syrian cheese.
Akkawi is largely produced across the Middle East, including in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, it is commonly eaten as a table cheese, either by itself or paired with fruit, and is often served with soft flatbread during lunch and dinner.
Supply chain issues have affected Akkawi in the Middle East. During the Lebanese Civil War, dairy animals were slaughtered, forcing the country to import Akkawi from Eastern Europe. In Los Angeles, some people made a substitute by soaking feta cheese in several changes of water to remove its salt.
- type
- White brine cheese
- origin
- Levant region, named after Acre (Akka)
- also_known_as
- Akawi, Akawieh, Ackawi
- milk_sources
- Pasteurized cow's milk (commonly), also goat or sheep milk
- texture
- Smooth, comparable to mozzarella, feta, or mizithra
- storage_life
- Up to one year
Quick Facts
- Country
- Palestine
- Othernames
- Akawi · Akawieh · Ackawi
- Region
- Levant
- Town
- Acre
- Source
- Cow
- Texture
- Semi-hard
- Namedafter
- City of Acre
Facts from the source article.
Lore & Background
Akkawi cheese is named after the port city of Acre (Arabic: عكّا, romanized: ʿAkkā). ʿAkkāwī is a nisba meaning 'from Acre'. Muslim scholar Ahmed Aref El-Zein's 1913 book The History of Sidon contained a list of imported goods into Sidon, Lebanon, from 1907, which mentioned 1200 containers of 'Akkawi cheese' being imported from the cities of Haifa and Acre.
The cheese is commonly made with pasteurized cow's milk, but can also be made with goat or sheep milk. It 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.
Akkawi is produced by heating milk to 35-40 Celsius, adding rennet, then leaving it to curdle for around an hour, after which the whey is squeezed out through a cheesecloth to drain the cheese. 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.
Reader's Guide
Akkawi cheese holds significance as a traditional brine cheese from the Levant, with documented trade as early as 1907, when 1200 containers were imported into Sidon from Haifa and Acre. Its production and consumption span multiple Middle Eastern countries, including Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus, where it is a staple table cheese often eaten with flatbread. The cheese's smooth, non-melting texture and mild saltiness make it versatile for eating alone or with fruit. Supply chain disruptions, such as during the Lebanese Civil War when dairy animals were slaughtered, led to imports from Eastern Europe and even substitutes like desalinated feta in Los Angeles. Akkawi's ability to be stored up to a year and its specific culturing process—keeping curds together longer than simpler cheeses like Syrian cheese—contribute to its distinct character. Its legacy is tied to the culinary traditions of the Levant and the historical port city of Acre.
Did You Know?
- Akkawi cheese is named after the port city of Acre (Akka), with 'Akkāwī' meaning 'from Acre'.
- Muslim scholar Ahmed Aref El-Zein's 1913 book The History of Sidon recorded 1200 containers of Akkawi cheese imported into Sidon from Haifa and Acre in 1907.
- During the Lebanese Civil War, dairy animals were slaughtered, leading Lebanon to import Akkawi from Eastern Europe.
- In Los Angeles, a substitute for Akkawi was made by soaking feta cheese in several changes of water to desalinate it.
Gallery
Frequently Asked Questions
What is Akkawi cheese?
Akkawi is a soft, white cheese cured in saltwater and hailing from the broader Levant region. It is one of the most recognizable dairy products in Lebanese and neighboring cuisines.
Why is it called Akkawi?
The name is a linguistic 'nisba,' a suffix meaning 'from' a particular place. It points to the historic city of Acre (Arabic: Akka) in Palestine, where this style of cheese-making became well known.
What kind of milk goes into Akkawi?
Most commonly it is produced from pasteurized cow's milk, though makers in the region also use goat's or sheep's milk depending on availability and local tradition.
What does Akkawi's texture remind people of?
Fans often compare its smooth, mild mouthfeel to familiar cheeses like mozzarella, feta, or Greek mizithra. It is soft enough to slice or crumble yet holds together nicely when warmed.
How long can you keep Akkawi cheese?
Because it is preserved in a saltwater brine, a properly stored wheel can stay fresh for as long as a full year. Keeping it submerged in that brine is the key to the extended shelf life.
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