Circassian smoked cheese
| Circassian smoked cheese | |
|---|---|
| Country of origin | Circassia |
| Region, town | North Caucasus |
| Region | Caucasus |
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 tastier and longer-lasting.[1][2][3]
See also
- List of smoked foods
-
Food portal
References
- ↑ "Some Properties of Traditional Circassian Cheese Produced in Turkey". scialert.net. Retrieved 4 February 2014.
- ↑ Ucuncuoglu, Didar. "Smoked Circassian Cheese". researchgate.net. Retrieved 4 February 2014.
- ↑ "Circassian Cheese". altayebat.com. Retrieved 4 February 2014.
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