Circassian cheese: Difference between revisions
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'''Circassian cheese''' ({{lang-ady| |
'''Circassian cheese''' ({{lang-ady|адыгэ къуае}} {{IPA-ady|aːdəɣa qʷaːja}}, {{lang-ru|адыгейский сыр}} ''adygeyskiy syr'', is a [[Circassian cuisine|Circassian]] cheese found across the [[North Caucasus]], the [[Levant]] and other areas with a [[Circassian diaspora]]. |
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The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.<ref name=":0">{{Cite book|last=Oluk|first=Celile Aylin|title=Traditional Cheeses from Selected Regions in Asia, Europe, and South America|last2=Karaca|first2=Oya Berkay|date=2020-01-30|publisher=Bentham Science Publishers|year=|isbn=978-981-14-3235-4|location=|pages=159-162|language=en}}</ref> Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled.{{cn|date=April 2015}} Circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven.<ref name=":0" /> There is also a [[Circassian smoked cheese|fumed Circassian cheese]].<ref name=":0" /> |
The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.<ref name=":0">{{Cite book|last=Oluk|first=Celile Aylin|title=Traditional Cheeses from Selected Regions in Asia, Europe, and South America|last2=Karaca|first2=Oya Berkay|date=2020-01-30|publisher=Bentham Science Publishers|year=|isbn=978-981-14-3235-4|location=|pages=159-162|language=en}}</ref> Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled.{{cn|date=April 2015}} Circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven.<ref name=":0" /> There is also a [[Circassian smoked cheese|fumed Circassian cheese]].<ref name=":0" /> |
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There is an annual festival for Circassian cheese in [[Maykop]], the capital of the [[Republic of Adyghea]], held during the Circassian cultural festival with participants from different regions in the North Caucasus, competing in producing the best types of Circassian cheese.<ref>[http://www.kavkaz-uzel.ru/articles/174304/ Международный фестиваль адыгской культуры]. Kavkaz-Uzel, 2010 (in Russian)</ref><ref>[http://mkrf.ru/press-tsentr/novosti/region/south/detail.php?id=199933&t=sb О мероприятиях, посвященных 20-летию Республики Адыгея]. Ministry of Culture of Adyghea, 2011 (in Russian)</ref><ref>[http://www.adygcomtur.ru/events.php?id=3 Фестиваль «Адыгейского сыра»]. Committee of Adyghea for Tourism and Resorts, 2015 (in Russian)</ref> |
There is an annual festival for Circassian cheese in [[Maykop]], the capital of the [[Republic of Adyghea]], Russia, held during the Circassian cultural festival with participants from different regions in the North Caucasus, competing in producing the best types of Circassian cheese.<ref>[http://www.kavkaz-uzel.ru/articles/174304/ Международный фестиваль адыгской культуры]. Kavkaz-Uzel, 2010 (in Russian)</ref><ref>[http://mkrf.ru/press-tsentr/novosti/region/south/detail.php?id=199933&t=sb О мероприятиях, посвященных 20-летию Республики Адыгея]. Ministry of Culture of Adyghea, 2011 (in Russian)</ref><ref>[http://www.adygcomtur.ru/events.php?id=3 Фестиваль «Адыгейского сыра»]. Committee of Adyghea for Tourism and Resorts, 2015 (in Russian)</ref> |
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==References== |
==References== |
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Revision as of 04:30, 1 July 2020
| Circassian cheese | |
|---|---|
 | |
| Region | Circassia |
| Source of milk | Cow, sheep or goat milk |
| Pasteurised | Depends on variety |
| Texture | Depends on variety |
 Related media on Commons | |
Circassian cheese (Template:Lang-ady Template:IPA-ady, Template:Lang-ru adygeyskiy syr, is a Circassian cheese found across the North Caucasus, the Levant and other areas with a Circassian diaspora.
The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.[1] Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled.[citation needed] Circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven.[1] There is also a fumed Circassian cheese.[1]
There is an annual festival for Circassian cheese in Maykop, the capital of the Republic of Adyghea, Russia, held during the Circassian cultural festival with participants from different regions in the North Caucasus, competing in producing the best types of Circassian cheese.[2][3][4]
References
- ^ a b c Oluk, Celile Aylin; Karaca, Oya Berkay (2020-01-30). Traditional Cheeses from Selected Regions in Asia, Europe, and South America. Bentham Science Publishers. pp. 159–162. ISBN 978-981-14-3235-4.
- ^ Международный фестиваль адыгской культуры. Kavkaz-Uzel, 2010 (in Russian)
- ^ О мероприятиях, посвященных 20-летию Республики Адыгея. Ministry of Culture of Adyghea, 2011 (in Russian)
- ^ Фестиваль «Адыгейского сыра». Committee of Adyghea for Tourism and Resorts, 2015 (in Russian)