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  • Made from pasteurized cow's, goat's or sheep's milk

  • Country of origin: Cyprus, Egypt, Israel, Jordan, Lebanon and Syria

  • Region: Aker

  • Family: Feta

  • Type: soft, brined

  • Texture: elastic, smooth and springy

  • Rind: natural

  • Colour: white

  • Flavour: mild, milky, salty

  • Aroma: mild, milky

  • Vegetarian: no

  • Producers: Fromagerie Polyethnique, Karoun Dairies Inc.

  • Alternative spellings: Ackawi, Akawi, Akawieh, Akkawi

Ackawi (also spelt Akawi, Akkawi, Akawieh, or Ackawi) is a Middle Eastern cheese named after Acre (locally known as Akko, Akka), a city in the Northern District of Israel. In Arabic, akkawi means "from Akka". It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across most of the Levant 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 that of a Mozzarella, Feta or a Mizithra, as it does not meltdown very well. The resistance to melting makes it an excellent frying cheese because it holds its shape very well. The cheese can be stored for up to a year.

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Other cheeses from Jordan: Kanafeh