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Of course, the best way to get to know Akkawi cheese is by tasting it, but on our website, you'll find clues to determine if Akkawi is the right choice for your palate in advance.

We've compiled all the information you need to know to expand your knowledge about Akkawi cheese. We hope you enjoy it as much as you do eating it.

Akkawi cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too.

Cheese Akkawi

L'Akkawi (also known as Akawi or Ackawi) is a Lebanese cheese made from sheep's or cow's milk. It is similar to Feta cheese and can be brined in water to remove saltiness. The name Akkawi originates from the port city of Acre. While it is still produced in many homes, it is increasingly being manufactured in Europe for the Arab market.

Akkawi cheese is very white and firm, with small holes and a fresh and salty taste. When made with cow's milk, it can have a slightly greasy texture. It is traditionally shaped into blocks of various sizes, such as 11-15 cm long, 10-15 cm wide, and 4 cm high.

This cheese is extremely versatile and is a basic ingredient in many Lebanese and Middle Eastern dishes. It can be used in salads, pastries, or simply enjoyed as an appetizer. In Lebanon, it is also eaten for breakfast with fresh tomatoes, crispy cucumber strips, olives, and various types of unleavened bread.


Akkawi cheese can be used in a variety of ways due to its unique flavor and texture. Here are some popular uses:

  • In salads: Akkawi cheese can be crumbled or cubed and added to salads for a creamy and salty element.
  • In pastries: It is commonly used as a filling in savory pastries, adding a rich and flavorful twist.
  • As a topping: Grated Akkawi cheese can be sprinkled over dishes like pizzas, gratins, or casseroles.
  • As a snack: It can be sliced and enjoyed on its own or paired with fruits, nuts, or crackers.


The production process of Akkawi cheese involves the following steps:

  1. Milk collection: Sheep's or cow's milk is collected from local farms.
  2. Curdling: The milk is heated and rennet or acid is added to coagulate it into curds.
  3. Cutting and draining: The curds are cut into small pieces and left to drain in cheesecloth, allowing the whey to separate.
  4. Brining: The curds are immersed in brine for a period of time to enhance flavor and texture.
  5. Aging: The cheese is then aged for a specific duration to develop its characteristic taste and texture.
  6. Packaging: Once aged, the cheese is packaged into blocks or other desired shapes for distribution.

It is important to note that there are variations in the production techniques and aging times, resulting in different flavors and textures of Akkawi cheese.

Health Benefits

Akkawi cheese, like all dairy products, provides various health benefits:

  • Rich in protein: It is a good source of high-quality protein, which is essential for the growth and repair of body tissues.
  • Calcium content: Akkawi cheese is rich in calcium, contributing to bone health.
  • Vitamin B12: It contains vitamin B12, which is necessary for proper nerve function and the production of red blood cells.
  • Mineral content: It provides essential minerals such as phosphorus, zinc, and selenium.

However, like all cheeses, Akkawi cheese should be consumed in moderation due to its high fat and salt content.


Akkawi cheese is a versatile and popular Lebanese cheese known for its fresh and salty taste. It is widely used in Lebanese and Middle Eastern cuisine, adding flavor to various dishes. Whether used in salads, pastries, or enjoyed on its own, Akkawi cheese is a delicious and nutritious choice.

✓ Lebanon