chechil

Also known as Armenian string cheese, chechil panir, chechili, kosichka

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.

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

Wikidata facts

Image: Չեչիլ պանիր.jpg

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native label: ჩეჩილი
Commons category: Chechil

Sources (1)

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Article

15 sections

Contents

Etymology, names and origin
History
Production technology
Regional variants
Armenia
Georgia
Turkey
Chemical composition
Microbiology
Gallery
See also
References
Notes
Citations
External links

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.