Chechil
| Chechil | |
|---|---|
| Other names | See here |
| Region | Shirak (Armenia), Meskheti and Achara (Georgia), Erzurum (Turkey) |
| Source of milk | Cow, sheep, goat (mainly skimmed cow's milk) |
| Pasteurized | Sometimes |
| Texture | Stringy, braided, or bundled |
| Fat content | Up to 10% in dry matter |
| Weight | 3–4 kg per coil |
| Aging time | Fresh or brined |
| Related media on Commons | |
Chechil (also chechili) is a brined string cheese primarily made from skimmed cow's milk, though it can also be produced from mixtures of cow, sheep, and goat milk. It is a pasta filata-type cheese that is pulled into thin strings and typically formed into braids.
Chechil is similar to mozzarella. It occupies an intermediate position between rennet- and acid-set cheeses and is sometimes classified as a sulguni-type cheese. The cheese is popular in Armenia and Georgia.