Country: Cyprus, Egypt, Israel, Jordan, Lebanon, Middle East and Syria
Region: Aker
Family: Feta
Kind: soft, brined
Rind: natural
Texture: elastic, smooth and springy
Color: white
Flavor: mild, milky, salty
Aroma: mild, milky
Producer: Various
Alternative Spellings: Akawi, Akawieh, Akkawi
Description: Ackawi (also spelt Akawi, Akkawi or Akawieh) is a Middle Eastern cheeseĀ named after Acre (locally known as Akko, Akka), a city in the Northern District of Israel.Ā In Arabic, akkawi means "from Akka". It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavor. The cheese is widely popular across the Levant region, where it is used as a table cheese, eaten as it or paired with fruit. The cheese is commonly made using pasteurized cow's milk but can be made with goat or sheep's milk as well. It is produced on a large scale in Israel, Lebanon, Jordan, Syria, Gaza, Egypt, and Cyprus, where people typically eat it with a soft flatbread at lunch and dinner. Its texture can be compared to Mozzarella, Feta or Mizithra, as it does not meltdown very well. The resistance to melting makes it an excellent frying cheese. The cheese can be stored for up to a year.