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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, and is widely popular being specifically produced in Erzurum and in Ardahan. [10] [better source needed ...
By boiling and churning the buttermilk one obtains ricotta cheese. The product obtained by drying the ricotta clots is called chortan; [23] chor means "dry" and tan means "buttermilk" in the Armenian language. [24] In Azerbaijan, qurut is made in a similar way from strained yogurt. Yogurt is made from fresh milk and strained to make suzma qatiq ...
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
Unwrap the string cheese and cut the sticks to match the length of the rice cakes. Using a wooden skewer or chopstick, skewer the rice cakes and cheese sticks alternatively, creating a snack raft.
Chechil is a type of smoked Armenian string cheese. [44] Yeghegnadzor is an Armenian steamed cheese made from pasteurized cows or goats milk that is mixed with local greens stored in clay pots then buried in the mountains and left to mature for at least 6 months before consumption. The texture is semi-soft, and crumbly.
Circassian cheese. Some popular cheeses from the Caucasus include: Ashvlagwan (Ашвлагуан) — Abkhaz smoked cheese, similar to sulguni. Chechil (Չեչիլ) — String (often smoked) cheese, made in Armenia. [3] Adyga kwae (Адыгэ Къуае) — Mild cheese, made in Circassia.
Zopfkäse, braided cheese. Braided cheese is a dairy product made from strips of highly elastic cheese wound together in a braid. [1] Lebanon, Syria, Sudan, Turkey, Armenia, Palestine, and many Latin American nations make varieties of braided cheese. These cheeses can be used in a variety of dishes or eaten plain.
American string cheese. In the United States, string cheese generally refers to snack-sized servings of low-moisture mozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.5 cm) in diameter. The cheese used is commonly a form of mozzarella, or a combination of mozzarella and cheddar.