Cheese of the Week – Ackawi

March 9, 2012 at 10:36 PM | Posted in cheese, Food | Leave a comment
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Akkawi cheese ( Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel. It is named after the city of Acre, where it first originated, the Arabic akkawi meaning “from akka”. It is commonly made using cow milk, but can be made with goat or sheep’s milk as well. It is now produced on a large scale in the Middle East, notably in Lebanon, Syria and Cyprus. A soft white cheese, it has a smooth texture and a mild salty taste. Commonly used as a table cheese, it is considered good by itself or paired with fruit.

Country: Middle East
Milk: ewe milk
Texture: hard
Alternate Spellings: akawi, akawieh

Wisconsin Ackawi Cheese Triangles


2 sheets frozen puff pastry,
thawed 2 cups (8 ounces) shredded Wisconsin Ackawi cheese
1/2 cup chopped fresh parsley
1/4 cup chopped onion
1 egg white, slightly beaten
1/4 teaspoon ground red pepper

Makes 32 pieces.


*Combine cheese, parsley, onion, egg white and red pepper; set aside.
*On a lightly floured surface, roll 1 sheet pastry into a 12×12 inch square; cut into 16 3×3 inch squares.
*Place 1 tablespoon cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet.
*Bake at 400° F for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry.
*Serve warm.

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