Description
Akkawi cheese is a traditional cheese that originates from the Middle East, with roots particularly in the Levantine region, including Syria. Named after the Acre district of Palestine, this semi-soft cheese has been an integral part of Levantine cuisine for centuries, appreciated for its distinct taste and versatility in various culinary applications.
Made primarily from pasteurized cow's milk, Akkawi cheese is known for its unique production process. Initially, the milk is heated and then curdled using either rennet or a combination of rennet and yogurt, resulting in a soft and smooth curd. Once formed, the curds are typically placed in molds, drained, and then aged in a brine solution for several weeks or months.
The aging process contributes to Akkawi cheese's characteristic flavor profile. When fresh, it boasts a mild and slightly salty taste, with a soft and creamy texture reminiscent of fresh mozzarella. As it matures, the cheese develops a firmer texture and a more pronounced salty flavor, making it a versatile ingredient in both savory and sweet dishes.