Description
Akkawi cheese is a traditional white cheese originating from the Akkar region in North Lebanon, hence its name. This semi-hard cheese has been a staple in Levantine cuisine for centuries and is beloved for its creamy texture, mild flavor, and versatility in cooking.
Made from pasteurized cow's milk, Akkawi cheese undergoes a unique production process that sets it apart from other cheeses. The milk is first heated and then coagulated with rennet or a combination of rennet and yogurt, resulting in a soft curd. The curds are then drained, salted, and molded into large blocks or wheels, which are typically aged in brine for several weeks to develop their characteristic flavor and texture.
The aging process gives Akkawi cheese its distinctive taste, which is mild and slightly salty with a creamy mouthfeel. The cheese has a smooth and elastic texture when fresh, similar to mozzarella, but becomes firmer and more crumbly as it ages. Its pale white color and subtle flavor make it a versatile ingredient in both savory and sweet dishes.