Karoun's Ackawi cheese captures the mild flavor and the smooth & firm texture of one of the oldest cheeses produced in the Mediterranean region. Primarily a table cheese.
Ackawi, Akawi or Akawieh 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, Egypt, 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.