Akkawi

Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheepmilk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, and Cyprus. In these regions, people usually eat it with a soft flatbread during lunch and dinner. Akkawi is hand-packed into square draining hoops and then cured in a salted whey brine for two days.

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