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Akkawi

Akkawi Cheese

Akkawi

Akkawi
Nutrition & Summary
Amount Per Serving Size of 100g

Calories 390 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 20g 100%
Trans Fat g
Cholesterol 40mg 13%
Sodium 640mg 28%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fibre 0g 0%
Sugars 0g
Protein 20g 40%

Vitamin A  0% Folate  0%
Vitamin C  0% Vitamin D  0%
Calcium  0% Iron  0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milk Source :  Cow, Goat, Sheep
Origin :  State of Palestine
Region :  Aker
Type :  Soft
Family :  Feta
Rind :  Natural
Pasteurised :  Yes
Fat Content : 
Texture :  Smooth, Elastic, Springy
Colour :  White
Flavour :  Mild, Milky, Salty
Aroma :  Mild, Milky
Aging Time : 
Vegetarian :  No

[no_toc]
Akkawi cheese  (Arabic: جبن عكاوي‎, also Akawi, Akawieh, and Ackawi) is a Middle Eastern cheese named after the Aker region of Palestine, where it first originated. 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 a 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 Palestine, Lebanon, Jordan, Syria 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 melt down 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.

Substitutes

We currently do not have information relating to substitutes.

Other Cheeses from Cyprus:

  • Hard Cheeses: Anari, Kefalotyri
  • Semi-soft Cheeses: Aphrodite Haloumi , Halloumi
  • Fresh Soft Cheeses: Anari

Other Cheeses from Jordan:

  • Kanafeh

Other Cheeses from Lebanon:

  • Hard Cheeses: Shanklish
  • Semi-Hard Cheeses: Kashkaval
  • Fresh Firm Cheeses: Shanklish
  • Fresh Soft Cheeses: Baladi

Other Cheeses from Palestine:

  • Kanafeh

Other Cheeses from Syria:

  • Hard Cheeses: Shanklish
  • Semi-Hard Cheeses: Kashkaval
  • Semi-soft Cheeses: Armenian String Cheese
  • Fresh Firm Cheeses: Shanklish

[Cheesebooks][endofglossaryentry]

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