| Circassian smoked cheese | |
|---|---|
| Country of origin | North Caucasia |
| Region | Circassia |
Circassian smoked cheese is a smoked low-fat Circassian cheese, especially produced in the eastern Marmara region of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting. [1] [2]
See also
References
- ^ Ucuncuoglu, Didar. "Smoked Circassian Cheese". Retrieved 4 February 2014.
- ^ "Circassian Cheese". altayebat.com. Archived from the original on 9 March 2015. Retrieved 4 February 2014.
| Circassian smoked cheese | |
|---|---|
| Country of origin | North Caucasia |
| Region | Circassia |
Circassian smoked cheese is a smoked low-fat Circassian cheese, especially produced in the eastern Marmara region of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting. [1] [2]
See also
References
- ^ Ucuncuoglu, Didar. "Smoked Circassian Cheese". Retrieved 4 February 2014.
- ^ "Circassian Cheese". altayebat.com. Archived from the original on 9 March 2015. Retrieved 4 February 2014.