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chechil
Sign in to saveChechil (also chechili) is a brined string cheese primarily made from skimmed cow's milk, though it can also be produced from mixtures of cow, sheep, and goat milk. It is a pasta filata-type cheese that is pulled into thin strings and typically formed into braids.
Key facts
- Cheese.name
- Chechil
- Cheese.image
- Չեչիլ պանիր 3.jpg
- Cheese.othernames
- See here
- Cheese.region
- Shirak (Armenia), Meskheti and Achara (Georgia), Erzurum (Turkey)
- Cheese.source
- Cow, sheep, goat (mainly skimmed cow's milk)
- Cheese.pasteurized
- Sometimes
- Cheese.texture
- Stringy, braided, or bundled
- Cheese.aging
- Fresh or brined
- Cheese.fat
- Up to 10% in dry matter
- Cheese.weight
- 3–4 kg per coil
- Cheese.commons
- Category:Chechil
via Wikipedia infobox
Article
15 sectionsContents
- Etymology, names and origin
- History
- Production technology
- Regional variants
- Armenia
- Georgia
- Turkey
- Chemical composition
- Microbiology
- Gallery
- See also
- References
- Notes
- Citations
- External links
Chechil (also chechili) is a brined string cheese primarily made from skimmed cow's milk, though it can also be produced from mixtures of cow, sheep, and goat milk. It is a pasta filata-type cheese that is pulled into thin strings and typically formed into braids.
Chechil is similar to mozzarella. It occupies an intermediate position between rennet- and acid-set cheeses and is sometimes classified as a sulguni-type cheese. The cheese is popular in Armenia and Georgia.