Akkawi cheese is a traditional Middle Eastern cheese originating from the region around the Palestinian city of Akkawi, hence its name. This semi-soft, white cheese is notably popular in Levantine cuisine.
Akkawi is made primarily from cow’s milk, though variations can use goat’s milk. The production process involves curdling the milk with rennet, then pressing the curds to remove excess whey. Afterward, the cheese is typically salted and sometimes aged for a short period.
Akkawi cheese has a mild, slightly tangy flavor, and a soft, creamy texture. Its taste is subtle compared to some more robust cheeses, making it versatile for various culinary applications. It is often used in salads, pastries, and savory dishes, and is renowned for its ability to melt well, making it a favorite for stuffing and baking.
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