Akkawi

Akkawi is a Middle Eastern brined white cheese named after the city of Acre (Akko, عكا) on the Mediterranean coast of present-day Israel. It is traditionally made from cow's milk, though historical production also used sheep or goat milk, and the curd is kneaded, stretched, and pressed before being soaked in brine. The result is a pale, semi-firm cheese with a mild, slightly salty flavor and a smooth, elastic texture when fresh; aged wheels develop a firmer, more pungent character reminiscent of young provolone or mozzarella.

Production spread from Acre across the Levant during the Ottoman period, with strong traditions in the Nablus and Galilee dairies as well as in the West Bank and Lebanon. Akkawi is a fixture of Levantine breakfasts, served with olive oil, za'atar, tomatoes, cucumber, and pita, and it is the standard cheese used in the shredded-cheese filling of knafeh. Before use in cooked dishes it is typically soaked in fresh water to leach out the brine.

Today Akkawi is made both in artisan dairy shops and by larger commercial producers such as Addadi and Shorba in Israel, by Nabulsi-style dairies in the Palestinian territories, and by Lebanese makers. It is widely exported across the Arab world and to communities in Europe and the Americas. The cheese is eaten year-round and plays a central role in Levantine hospitality, both at home and in restaurants.