Akkawi Cheese

What is Akkawi Cheese?

Akkawi cheese is a white, semi-soft cheese from the Middle East with a mild, salty flavor. It is often used in Middle Eastern dishes and is made from cow or a combination of cow and goat milk. It is aged in a brine solution before it is sold.

How does Akkawi Cheese taste like?

Akkawi cheese has a mild, slightly salty flavor. It is a white, semi-soft cheese with a slightly spongy texture. The flavor may vary slightly depending on the type of milk used and the aging process, but it is generally considered to be a mild, versatile cheese. It pairs well with a variety of flavors and can be used in a variety of dishes.

What is Akkawi Cheese used in?

Akkawi cheese is often used in Middle Eastern cuisine, particularly in dishes such as Manakish and sambusak. It is also sometimes used as a topping for salads or sandwiches. Because of its mild flavor and slightly spongy texture, it can be easily incorporated into a variety of dishes and can be used as a substitute for other types of cheese in recipes. Additionally, it is often served as a table cheese and can be enjoyed on its own or with crackers or bread.

Dietary considerations of Akkawi Cheese

Like other types of cheese, it is a good source of protein, calcium, and other important nutrients. It may also help to promote healthy gut bacteria and improve digestion. However, it is high in fat and sodium, so it should be eaten in moderation as part of a balanced diet.

Akkawi Cheese origin

Akkawi cheese originated in the Levant region, and it was named after the port city of Akka (Acre, present-day Israel). It is a traditional Middle Eastern cheese that has been made for many years in the region. The exact history of the cheese is not well-documented, but it is likely that it has been a part of Middle Eastern cuisine for centuries.

How to reduce the salt in Akkawi Cheese

To desalinate Akkawi cheese, you would need to remove some or all of the brine from the cheese. This can be done by soaking the cheese in fresh water for several hours or overnight. The exact amount of time will depend on how salty the cheese is and how much brine you want to remove. Not all Akkawi cheese are too salty; some are just right. You can taste the cheese periodically to see if it has reached the desired level of saltiness. Once the cheese has been soaked in fresh water for long enough, you can remove it from the water and enjoy it as desired.

It is important to note that desalinating the cheese will change its flavor and texture, so it may not taste the same as it did before. The cheese may become less salty, but it may also become softer and less firm. You may want to experiment with different soaking times to find the right balance of saltiness and texture that you prefer.