Akkawi

Akkawi is a type of white cheese originating from the city of Acre, which is also known as Akka, hence the name of the cheese. It is a popular cheese in the Middle East, particularly in Lebanon, Israel, Syria, Jordan, and Palestine.

Etymology

The name "Akkawi" is derived from the city of Acre, where the cheese was first made. In Arabic, the word "Akkawi" means "from Akka".

Description

Akkawi cheese is a white brine cheese, rectangular in shape. It is smooth and unripened with a sweet, mild flavor that becomes tangy as it ages. The cheese is often consumed when it is still young and soft, but it can also be aged, which makes it harder and saltier.

Production

The production of Akkawi cheese involves the use of cow, goat, or sheep's milk. The milk is first heated and then rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again until it reaches the desired consistency. The cheese is then pressed and soaked in brine.

Uses

Akkawi cheese is often used in a variety of dishes in Middle Eastern cuisine. It can be eaten fresh, used in salads, or melted in a variety of dishes. It is also a popular choice for making cheese pastry.

Related Terms

• White cheese
• Brine cheese
• Rennet
• Cheese pastry

See Also

• List of cheeses
• Middle Eastern cuisine

Akkawi Resources
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