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Achta Cheese

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Upon reading thru the threads this morning I came across Moosemeat's inquiry for Achta cheese. Some suggestions were made to check Adonis or Ahkvan. If anyone finds out who carries this cheese please let me know. I 've heard about this whipped lebanese cream cheese. The closest thing I've had to sweetened cream cheese is when Kraft came ou twith blueberry, strawbwerry and a maple brown sugar cream cheese. I don't even know if they still sell those flavours since I had it a long time ago.

I tried calling Al-challal & asked if they carried Achta cheese... Don't think he quite understood what I was saying probably because I wasn't pronouncing it correctly.
Al-challal Supermarket has been around for a while. They just opened up another store
in st.Laurent
Here are the co-ordinates:

Al-challal
475 Cote-Vertu Blvd.
(514) 747-4953

8500 Taschereau Blvd.
(450) 923-8568

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  1. Thanks Yummy Stuff!

    I ended up going to Cocktail Hawaii this past weekend and found out that they will indeed sell you a container of achta. The price for 500ml (thier large ice cream container) is $9.00.
    A bit too expensive for me to buy all the time, but reasonable enough for special occasions.

    1. What do you do with it other than put it in the lebanese cocktails?

      4 Replies
      1. re: mainsqueeze

        This thread is very reminds me of an amazing crepe experience I had last week. In search of what I thought would be a light breakfast on Wednesday morning, I went to BSweet for the first time (4692 boul. Des Sources). A pastry & a good coffee was on my mind. When we went in, I was amazed at the selection and obvious quality. Very long displays of pastries, regular and Lebanese, followed by a fruit counter, then a cheese & pizza counter. At the fruit counter I was told I could order crepes with fruit. This sounded terrific to me, so I agreed. What followed was an experience beyond my food fantasies. A 14-inch crepe was prepared, topped with about 1.5 to 2 cups of achta, about 2 cups+ of chopped fresh fruit (of my choice: I chose papaya, mango, pear and banana), folded, topped by more achta & 2 strawberries on top for decoration (one cut into a fan). Oh, and there was a choice of nuts too for topping the crepe. I chose finely chopped pistachios, natural almonds, blanched almonds soaking in water(diff.texture) and v. fine coconut. It was huge, and beautiful - a great deal of attention placed on quality and presentation. It was a dream come true! Something in there was flavored with rose (was it the atcha?). Anyway, well worth the detour ($6.75 for all of that glorious food!). There's one on l'Acadie, but I've heard from several sources now that the one in W.I. is the best one.
        Yesterday I had lunch there (the Sources bsweet), to check the other food - it was excellent! I had the chicken-shwarma- with a gorgeous rice with nuts(!), 2 salads, hummus & bread. Recommend it.

        1. re: morebubbles

          Forgot to mention, I believe they sell the atcha there too!

          1. re: morebubbles

            So descriptive & tempting! The last time I had brunch in W. Isle was @ Boccacino's last October. We were talking about going back there simply c0z they had such juicy plump blueberries so late in the season. If it's tasty blueberries I'm after, I better just head over to JTM or Atwater. But I will take a detour to bSweet & the prices sound reasonable compared to what u don't get what u pay for @ some of these lousy brunch chains;)

            1. re: Yummy Stuff

              Agreed. OK, the only possible down side is that it's cafeteria style. So you go up with your tray, etc. And whilst they serve the food on 'real' plates (nice large, white), surprisingly, the cutlery is plastic... I don't mind that myself, as long as the quality of the food stays exactly the way that it is! Incidentally, my friend had a French pastry (looks like an individual Paris brest) and pronounced it the best she's ever had (filled with lightly sweetened whipped cream, a little bit of caramel coating on top, etc etc) Next time, I'll take photos.

        2. Here's an article from the Washinton Times about different types of cream including kaymak which apparently is the Turkish name for ashta. Interesting

          http://washingtontimes.com/article/20...

          1. We bought some ashta at Akhavan this afternoon. You can get it at the cheese counter. Five dollars gets you about 200g. We'll be having it on crepes, tonight.

            10 Replies
            1. re: SnackHappy

              Odd, I asked at Akhavan (a month or so ago) and the woman at the cheese counter had no idea what I was talking about. Nice to know that they do, in fact, have it.

              1. re: Moosemeat

                They have it in little rectangular aluminium containers in either $5 or $10 format.

                We're not really sure how to prepare it, though. It's denser and more buttery than the stuff in the cocktails at Cocktail Hawaii, which is smoother and more liquidy. I don't know how they get it that way.

                1. re: mainsqueeze

                  Oh, when I asked what those were, she said "oh, that's cream"! I bought some and it was delicious but extremely rich. I had it on scones. They sell them in little fat log shapes.

                  1. re: kpzoo

                    I can understand the reaction. As someone with middle eastern origins, I would never call it a "cheese" because fermentation is not involved. It is simply skimmed cream, full fat and fully delicious. For "da bomb", try it on a fresh slice of baklava accompanied by tea like they do in southeastern Turkey. Or just simply with honey and fresh bread for a decadent breakfast. Your cardiologist will be very happy.

                    1. re: emerilcantcook

                      > I would never call it a "cheese" because fermentation is not involved.

                      Ah, very interesting! And that makes total sense because I hate most cheeses (even cream cheese) and didn't detect any of the usual tanginess I dislike so much in a lot of cheese.

                      > For "da bomb", try it on a fresh slice of baklava accompanied by tea like
                      > they do in southeastern Turkey.

                      Oh my, that sounds simply delightful. And decadent. Yum. :-)

                  2. re: mainsqueeze

                    Just an update: we had ashta on fresh home-made crepes with chopped up Iranian dried apricots, crushed pitachios, and a drizzle of honey.

                    Divine!

                    1. re: mainsqueeze

                      I bought some at Akhavan today and I'm really confused. Although it's delicious it is nothing like the achta at Coktail Hawaii. The latter's seems much more "cheesy" like marscapone, while Akhavan's version tastes like really good whipped butter. Maybe it's just me, but they seem like two completely different products.

                      1. re: Moosemeat

                        I agree that it is different. I assumed the difference lies in the perparation.

                        1. re: mainsqueeze

                          The one I had on my crepe was "cheesy like mascarpone", fresh & delicious, not like whipped butter at all -I wouldn't like that.

                          1. re: morebubbles

                            I guess it's worth mentioning that in some Arabic dialects, it's pronounced "Ishta". So if Achta doesn't get you much of a response, try Ishta.

              2. Here are 2 photos of the achta crepe from BSweet on Sources Blvd. For scale, the crepe's on a dinner plate (& the coffee is in a regular cup, not an espresso cup).

                 
                 
                1 Reply
                1. re: morebubbles

                  Oh, great! Now I MUST go!!!