How is Circassian Cheese produced? History and more...
Circassian cheese is made all over the North Caucasus and is also known by Circassians living in other countries. It is widely consumed especially in Turkey, Syria, Iraq, Egypt, Jordan and Europe.
In Turkey, it is widely produced in Central Black Sea, Western Anatolia and Central Anatolia where Circassian villages are predominant. This cheese, also called ‘war cheese’ by Circassians, is placed next to the bread of soldiers on campaign and becomes their basic food source. Apart from wars, sooty Circassian cheese is the most important food they take with them during their migrations.
Immediately after the milk boils, the heirloom rennet (whey) is added from the side of the pot. The cheese clot is pressed into baskets with rock salt and dried for 3-5 days. Circassian Cheese, which was previously pressed in wicker baskets, is now pressed in plastic baskets. If we are going to process the cheese, it needs to rest well. Then the cheese is slowly processed in a fire burning oak wood or waste hazelnut shells according to the region.
For a traditional animal rennet from Hakkari, see my article on shirden rennet: what it is and how it is made.
At the end of this process, a cheese with an amber colored outer shell and a cream-colored inside is obtained.
In the past, cheese dried in a chimney could be kept for several years without spoiling, and it was stored in a wheat barn in wheat to prevent the fat from escaping.
For all your questions about Circassian Cheese and other cheeses, you can contact me at info@nurperozcan.com.tr or @nurperozcan.
Thank you for reading!
Nurper Özcan / Milk and Dairy Products Production Expert
Food Engineer, Cheese & Dairy Expert
