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Product Description
A traditional cheese unique to the Kars and Ardahan regions, known for its stringy texture,
Çeçil cheese—popularly known as Civil cheese—is one of the most common and popular cheese varieties of Kars and its surrounding areas.
It is produced from skim or low-fat milk. After fermentation, the cheese, which forms a dough, is boiled in hot water and separated by hand, stringing it apart. This unique production method creates the cheese's fibrous structure.
When fresh, it has a slightly elastic and stringy texture. The dried and salted version has a denser consistency and is longer-lasting.
While the salted dried form is preferred especially for long-term storage, the fresh form is consumed for breakfast and meals.
🔍 Features:
– Stringy structure, low-fat or fat-free
– Usually produced from cow's milk
– Prepared with the traditional boiling and drawing method
– Consumed in two forms: fresh and dried (salted)
– Show More
Çeçil cheese—popularly known as Civil cheese—is one of the most common and popular cheese varieties of Kars and its surrounding areas.
It is produced from skim or low-fat milk. After fermentation, the cheese, which forms a dough, is boiled in hot water and separated by hand, stringing it apart. This unique production method creates the cheese's fibrous structure.
When fresh, it has a slightly elastic and stringy texture. The dried and salted version has a denser consistency and is longer-lasting.
While the salted dried form is preferred especially for long-term storage, the fresh form is consumed for breakfast and meals.
🔍 Features:
– Stringy structure, low-fat or fat-free
– Usually produced from cow's milk
– Prepared with the traditional boiling and drawing method
– Consumed in two forms: fresh and dried (salted)
– Show More
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