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Cheese from Armenia, Georgia
Skimmed cow milk is left to sour, then set and heated with stirring until the curd pieces stick together and can be pulled into threads by hand. The threads are coiled, cooled and tied into rope-like bundles of white, salty cheese that smells of cultured milk; a smoked form also exists. Made in 5 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (Ministry of Agriculture of Georgia 2012) and runs at 38–40 °C (Ministry of Agriculture of Georgia 2012). Lactic bacteria that sour the milk before setting does most of the fermenting.
| Main step | 5–10 minSet[meskh-spec] | Set the curd |
|---|---|---|
| Temperature | 38–40 °CSet[meskh-spec] | Set the curd |
| Skimmed cow milk · Ripened to 45–50 °T acidity before setting, in the Georgian specification[meskh-spec] |
| Salt · The finished cheese tastes quite salty[meskh-spec] |
| Starter: natural acid development in the milk (45–50 °T) |
Total time across the recorded steps: 5 min – 10 min
What changes: Skimmed cow milk is left to sour before it is set
Output: soured skimmed milk.
Microbes at work in this step
lactic bacteria raise the acidity
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chechil is made from skimmed milk that is soured before setting, so the curd stretches at a low 38–40 °C in the Georgian rules. It is pulled into threads and tied into ropes, not shaped into balls like most pasta filata cheeses.
Every number is labelled with how it is known. How this atlas is made
