Neha Patil (Editor)

Circassian cheese

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Pasteurised
  
Depends on variety

Region
  
Texture
  
Depends on variety

Circassian cheese wwwthecherrysharecompictureshowtomakecircas

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.


References

Circassian cheese Wikipedia


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