|Pasteurised Depends on variety|
|Texture Depends on variety|
|Source of milk Cow, sheep or goat milk|
Similar Sulguni, Bryndza, Maasdam cheese, Tilsit cheese, Borodinsky bread
How to make circassian cheese at home
Circassian cheese (Adyghe: адыгэ Къуае [aːdəɣa qʷaːja], Arabic: جبنة شركسيّة, Hebrew: גבינה צ'רקסית Gvina Čerkesit, Russian: Адыгейский сыр Adygeyskiy Syr, Turkish: Çerkes peyniri) is a Circassian cheese, found across the North Caucasus, the Levant and other areas with a Circassian diaspora.
Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled.
There is an annual special festival for the Circassian cheese in Maykop, the capital of the Republic of Adyghea, held during the Circassian cultural festival with a participants from different regions in the North Caucasus, competing in producing the best types of the Circassian cheese. The last one took place on 4 October 2010.