The salty white cheese commonly made from pasteurized cow’s milk is Ackawi, also spelled Akkawi.
Ackawi is a white brine cheese associated with the Levant. It has a smooth, springy texture and a mild but distinctly salty flavor. Commercial versions are commonly made with pasteurized cow’s milk, although goat’s or sheep’s milk may also be used. The cheese is named after Akka, or Acre, and is produced and eaten widely in Lebanon and neighboring countries.
After the curds are formed and pressed, Ackawi is cured or stored in salted whey brine. That preservation method accounts for its saltiness and helps give the cheese its characteristic moist, compact texture. People often rinse or soak it before using it in dishes when a gentler flavor is wanted.
Ackawi is eaten at the table and used in breads, pastries, manakish, and sweets such as kunafa. It is easy to confuse it with Shanklish or Kashkaval, but those cheeses differ substantially in texture, aging, or production. Darfiyeh is another Lebanese cheese, not the standard answer to this description.