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Cheese from Georgia, Samtskhe-Javakheti
Made in 4 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (Georgian GI specification 'Meskhetian Chechil…) and runs at 38–40 °C (Georgian GI specification 'Meskhetian Chechil…).
| Main step | 5–10 minSet[uk-spec][uk-spec-2] | Set the curd |
|---|---|---|
| Temperature | 38–40 °CSet[uk-spec][uk-spec-2] | Set the curd |
| cow milk, skimmed (fat-free) |
| Starter: milk ripened to 45–50 °T acidity |
Total time across the recorded steps: 5 min – 10 min
What changes: Skimmed cow milk goes into the vat
C, skimmed (fat-free)
Microbes at work in this step
Not documented for this step.
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
Georgian skim-milk thread cheese, the Meskhetian form of chechil; white, salty, smell of cultured milk; smoked version exists. Spec's composition block is copied from Megruli sulguni (moisture ≤60 %, fat in DM ≥20 %, salt 4–8 %).
Every number is labelled with how it is known. How this atlas is made
