| Akkawi cheese | |
|---|---|
 | |
| Other names | Akawi, Akawieh and Ackawi |
| Country of origin | Palestine (region) |
| Region | Levant |
| Town | Akka |
| Source of milk | Cow |
| Texture | Semi-hard[1] |
| Named after | City of Akka |
 Related media on Commons | |
Akkawi cheese (Arabic:جبنة عكاوي,romanized: jubna ʿakkāwī, alsoAkawi,Akawieh andAckawi) is a white brinecheese named after the Palestinian city ofAkka (Acre, present-dayIsrael).[1]
Akkawi cheese is named after the port city ofAkka (Arabic:عكّا). Akkawi inArabic means "from Akka".[1][2]
Akkawi is commonly made with pasteurizedcow'smilk, but can also be made withgoat orsheepmilk. This cheese is largely produced in theMiddle East, notably inIsrael,Palestine,Lebanon,Jordan,Syria,Egypt, andCyprus.[1][2] 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.[3]
Akkawi is produced by heating milk to 35-40 Celsius, addingrennet, then leaving it to curdle for around an hour, after which thewhey is squeezed out through acheesecloth to drain the cheese.[1][4]
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.[1]
The texture can be compared tomozzarella,feta or amizithra, since it does not melt easily. Akkawi can be stored up to a year.[2][5] The texture and flavor is a result of its specific culturing from its curds that are kept together for a prolonged period longer than simpler tasting curd cheese such asSyrian cheese when akkawi is transformed into cheese.[1][2]
The supply of akkawi has often been a problem in the Middle East. During theLebanese Civil War,dairy animals were slaughtered and the country had to import akkawi fromEastern Europe. InLos Angeles, people used to make a substitute for akkawi by soaking feta cheese in several changes of water to desalinate it.[3]
