Circassian cheese
| Circassian Cheese | |
|---|---|
 | |
| Other names | Template:Lang-ady |
| Country of origin | Circassia |
| Region, town | North Caucasus |
| Region | Caucasus |
| 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-he, Template:Lang-ar, Template:Lang-ru, Template:Lang-tr) is a Circassian cheese, found across the North Caucasus, the Levant and other areas with a Circassian diaspora.
Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled similarly to feta cheese.
There is an annual special festival for the Circassian Cheese in Maykop, the capital of the Republic of Adyghea, held during the Circassian cultural festival with a participants from different regions in the North Caucasus, competing in producing the best types of the Circassian Cheese. The last one took place on 4 October 2010.[1][2]
References
- ^ http://www.mkra.ru/news.php?pg=1&news=482 Via the Ministry of Culture of Adygeya (Russian Language)
- ^ http://www.kavkaz-uzel.ru/articles/174304/ Via Kavkaz-Uzel (Russian Language)