Akawi cheese Calories

Akawi cheese has a mild, milky flavour with a noticeable salty tang from its brine. Its saltiness varies, so tasting it before adding it to a recipe helps prevent an overly salty dish.

Akawi cheese can be eaten on its own or used in savoury pastries, flatbreads and other baked dishes. It is also a traditional choice in some Middle Eastern sweets, where its salty flavour balances the sweet filling.

Soak Akawi cheese in cold water to draw out some of its salt. Cut it into smaller pieces for faster desalting, change the water periodically, and taste it before using.

Yes, Akawi cheese softens and melts when heated, which makes it useful in baked dishes and fillings. Its moisture and salt can affect the result, so drain it well and taste it before combining it with other ingredients.

Yes, Akawi cheese is used in some versions of kunafa because it softens under heat and gives the dessert a pleasantly salty centre. Soak it first if it is very salty, then drain it thoroughly.

Akawi cheese is a brined cheese that softens readily when heated, while halloumi is known for holding its shape and browning when grilled. They are not interchangeable in every recipe, especially when grilling is the main cooking method.

A mild, brined white cheese is the closest substitute for Akawi cheese in many savoury recipes. For a filling that needs to melt, mozzarella can work, though it has less salt and a different flavour.

Keep Akawi cheese refrigerated in a sealed container, ideally covered with its brine so it does not dry out. If it has no brine, use an airtight container and consume it promptly after opening.

Yes, Akawi cheese can be frozen, but thawing may make its texture more crumbly. Freeze it in a well-sealed portion and reserve it for cooked dishes rather than serving it as a table cheese.