Chechil
Chechil or chechili is an Armenian brined string cheese,[1][2] popular in Armenia and Georgia.[3] It has a consistency like mozzarella or sulguni. It is made rolled up in a figure eight like thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth.[4]
| Chechil | |
|---|---|
 | |
| Country of origin | Armenia |
| Region | Armenia, Turkey, Georgia |
| Source of milk | Cow |
 Related media on Wikimedia Commons | |
Chechil is one of the cheeses produced in the Armenian Highlands and is also called husats or tel. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold braided in thick ropes. Curd is given a hot whey bath. Then it is kneaded and stretched to the desirable, pliable consistency. In the Western world, chechil panir is often called Armenian string cheese.[1] Armenian refugees who settled in Syria after the Armenian genocide of 1915 introduced it in the country.[2] In Turkey, chechil is called çeçil or tel peyniri. It is widely popular there. It is produced in Erzurum and in Ardahan.[5] In Russia, it is very popular with beer in bars. Chechil is also produced in the USA. In the UK, Meskhuri Chechili is a "protected geographical indication" by agreement between the UK and Georgian governments.[6]
Chechil is matured in brine and often smoked. It is sometimes mixed with other hard cheeses, and is stored in jars or wine skins.
Nutrient content:
Because of its low fat content, chechil is often used as diet food.
References
change- ↑ 1.0 1.1 Donnelly, Catherine, ed. (2016). The Oxford Companion to Cheese. Oxford University Press. p. 475. ISBN 9780199330881.
Twisted string cheese, chechil panir, husats, or tel cheese are Armenian pasta filata cheeses, which are pulled into thin strings and formed in braids
- ↑ 2.0 2.1 Petrosian., I. and Underwood., D. (2006). Armenian Food: Fact, Fiction and Folklore. Yerkir Publishing, Bloomington, Indiana, USA.
- ↑ Batello, Caterina (2018). GARDENS of BIODIVERSITY: Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus. Food and Agriculture Organization. p. 235. ISBN 978-92-5-106613-3.
In both Armenia and Georgia, chechil is a very popular stringy cheese
- ↑ "A Short Introduction to Armenian Cheese Cuisine – Food Factory" (in Russian). 11 October 2020. Retrieved 2022-05-19.
- ↑ "Civil Peyniri". Yemek.com. 2015-11-26. Retrieved 2019-12-27.
- ↑ "Meskhuri Chechili". Gov.uk. Archived from the original on 2021-09-14. Retrieved 29 March 2021.