Dishes with Chechil cheese - 0 cooking recipes

The unusual shape and exquisite taste of chechil make it very popular among cheese fans. This variety was invented by Armenian shepherds who were looking for a way to reliably store dairy products. Natural fibrous cheese can be prepared exclusively by hand, by introducing the rennet component into cow's (goat's or sheep's) sour milk, heated to a certain temperature. This creates a mixture of flakes and whey, to which salt is added. The product must be dried in the sun to ensure complete absorption. Next, the threads are formed into balls and braids. The ideal chechil is one whose thin threads pass through the eye of the coal. The cheese is ripened in a salt solution, a process that lasts more than two months. The finished product acquires a yellowish tint or pure white color, moderate saltiness and a characteristic soft consistency. Due to its low calorie content, chechil is suitable for people following a healthy lifestyle. The smoked variety, which is richer in taste, goes well with light alcoholic drinks and beer. Recipes for preparing dishes with chechil are varied: salads, khachapuri, rolls, vegetable stews.