What Is Akkawi Cheese? The Levant's Essential White Brine Cheese

Akka -- the city that gave akkawi its name -- is one of the oldest continuously inhabited cities in the world, situated on a peninsula on the northern tip of the Bay of Haifa along the eastern Mediterranean coast. For centuries, it was a major port for Levantine trade in goods ranging from spices and textiles to agricultural products including dairy. The cheese that came to bear its name was not invented at a single moment but developed gradually as part of the region's rich dairy culture, shaped by the goat and sheep herding traditions of the inland Levantine hills and the coastal trade networks that carried goods across the region.

Brine-preservation of white cheese is a technique common across the entire eastern Mediterranean and predates modern refrigeration by centuries. Storing fresh curd cheese in salt water extended its shelf life in the warm Levantine climate, made it transportable by caravan and boat, and concentrated its flavor over time. Akkawi fits within this broader tradition alongside Greek feta, Bulgarian sirene, Turkish beyaz peynir, and Cypriot halloumi -- all white brine cheeses from overlapping cultural zones of the eastern Mediterranean world.

What distinguishes akkawi within this family of cheeses is its particular balance of properties: mild enough to use in sweet pastries like knafeh without overwhelming the sugar syrup, firm enough to slice for a breakfast plate, and with a melting behavior well-suited to the flatbread and pie traditions of Levantine cookery. These practical qualities made akkawi the dominant fresh cheese of the Levantine kitchen for generations.

Today, akkawi is produced commercially at industrial scale across Lebanon, Syria, Jordan, Egypt, and the Gulf states, as well as in countries with large Arab diaspora communities including the United States, Brazil, and Australia. In specialty Middle Eastern grocery stores throughout Northern Virginia and the Washington DC area, you can find akkawi sold in brine-filled containers or vacuum-sealed blocks. Its availability in the United States has grown substantially as Lebanese and Levantine food culture has expanded well beyond its original communities.

Akkawi occupies a deliberate middle ground in the spectrum of cheese flavor. It is noticeably milder than feta and less pungent than aged cheeses, with a clean, milky character that makes it versatile across sweet and savory applications. When eaten at room temperature or chilled, it tastes fresh and lactic -- similar to fresh mozzarella but slightly firmer and with a more pronounced salt note. The brine-curing gives it a gentle tang without the aggressive acidity of feta or the sharp barnyard notes found in some goat cheeses.

The texture reinforces the mild flavor impression. Akkawi is smooth and compact -- it yields to a knife or bite without the crumbliness of feta or the rubbery resistance of halloumi. There is a slight elasticity to it, particularly when the cheese is very fresh, that gives it a pleasant mouthfeel. This texture contributes to its popularity in baked goods: it does not disintegrate into the dough and it melts into an even, cohesive layer rather than pooling and separating.

When akkawi is heated -- whether in a cheese manaeesh, inside a pastry, or layered in knafeh -- it undergoes a notable transformation. The salt mellows as the fat emulsifies and the protein stretches. The result is a soft, pulling cheese layer similar to low-moisture mozzarella on pizza but with a more complex lactic flavor underneath the melt. Experienced Levantine cooks distinguish the quality of a knafeh primarily by the quality and preparation of the akkawi used in it: too salty and it overwhelms the syrup; not desalted enough and the sweetness feels wrong. The balance is the craft.

Salt level in commercial akkawi varies between producers. If you find the cheese too salty for your intended use, soak it in cold fresh water for 20 to 45 minutes before cooking. Change the water once during soaking. This technique -- standard in Levantine home cooking -- reduces the surface and internal salt concentration without compromising the texture or melting behavior of the cheese.

A 30-gram serving of akkawi cheese (roughly one thin slice or a few cubes) provides approximately 70 to 90 calories, 5 to 7 grams of protein, 5 to 7 grams of fat, and negligible carbohydrates. It is a good source of calcium, phosphorus, and riboflavin (vitamin B2). The sodium content varies by producer and brine concentration but typically runs 200 to 350 milligrams per 30-gram serving -- moderate compared to feta (which can reach 300 to 400 mg per 30 g) but higher than fresh mozzarella (around 175 mg per 30 g).

The fat content of akkawi is lower than many aged cheeses. At approximately 18 to 22 percent fat by weight, it contains less fat than cheddar (around 33 percent), parmesan (around 29 percent), or halloumi (around 25 percent). The moderate fat level contributes to akkawi's clean, milky flavor profile: high-fat cheeses tend to develop more complex flavors during aging, while lower-fat fresh cheeses remain mild and lactic. For people monitoring fat intake while wanting to include cheese in their diet, akkawi sits in a reasonable middle range.

Desalting akkawi before cooking -- by soaking sliced cheese in cold water for 20 to 45 minutes -- noticeably reduces the sodium content per serving. If you are using akkawi in a knafeh or pastry where the cheese will be one component among others, desalting makes the sodium contribution of the cheese a minor factor in the finished dish. In the context of a Levantine breakfast plate that also includes olives, pickles, and cheese, akkawi's moderate salt level is balanced by the other components on the table.

Akkawi provides no dietary fiber and contains no significant carbohydrate (less than 1 gram per serving). It is naturally gluten-free. The protein in akkawi is complete -- it contains all nine essential amino acids from the milk proteins (casein and whey) used in its production. As with all dairy products, it is not suitable for vegans and contains lactose, though the lactose content is lower in brine-cured cheeses than in fresh milk because fermentation during cheesemaking converts much of the lactose to lactic acid.

In Northern Virginia and the Washington DC metro area, akkawi is available at Middle Eastern grocery stores and international supermarkets. Look for it in the specialty cheese or international dairy section. Common brands include Karoun Dairies, Alwadi, Sannine, and President (in the US market). It may be labeled as "ackawi cheese," "akawi," "white brine cheese," or simply "Lebanese white cheese." The packaging is usually a vacuum-sealed block or a container with brine liquid.

When selecting akkawi at a store, look for a package with a firm, uniform white block without cracks, yellowing, or signs of excessive separation from the brine. A slight off-white or very pale yellow tint is normal; deep yellowing suggests age or improper storage. The brine should be clear or very lightly cloudy -- murky or discolored brine may indicate quality issues.

For storage at home, keep akkawi refrigerated at all times. If it came in brine, keep it submerged in that brine in a sealed container. If it was vacuum-packed, transfer opened cheese to a container with a light brine solution you make yourself (about 2 teaspoons of salt dissolved in 1 cup of water). Properly stored, akkawi will keep for 3 to 4 weeks in the refrigerator. Do not freeze akkawi -- the ice crystals that form during freezing rupture the protein matrix of the cheese, producing a grainy, crumbly texture after thawing that cannot be reversed.

For most cooking applications, desalt akkawi before use. Slice the cheese into pieces no thicker than 1 centimeter and submerge in cold fresh water for 20 to 45 minutes, changing the water once. For knafeh, some cooks prefer an overnight soak in the refrigerator for maximum desalting. After soaking, pat the cheese dry with paper towels before adding to your recipe. The desalted akkawi will still have a pleasant mild saltiness from residual brine but will not overwhelm the dish.