Chechil is the real name for smoked cheese braided in tight, beautiful braids. This form is just one of the varieties. This cheese is a national Caucasian dish, and it is made exclusively by hand.
general information
Chechil has an unusual taste reminiscent of suluguni. This is due to the fact that both of these cheeses are made from similar ingredients. The most striking difference is the sour taste of the pigtail. Chechil, like suluguni, is based on cow's milk. The process of forming the final product is radically different.
Pigtail history
The author of the unusual pigtail is Karan Abrahamyan, who for a long time held the position of head of the cheese-making department. The idea is confirmed by a special patent. The pigtail shape is not a national tradition for making chechil cheese. This is just a publicity stunt that was supposed to attract the attention of buyers.
Traditional Caucasian chechil is left in the form of threads or they are filled in special containers. There is a so-called quality standard. You can check the correctness of the cheese production with a needle. If the thread easily passes through the eyelet, then this is a high-quality and real chechil.
Manufacturing process
The process of making chechil cheese consists of several stages. First, cow's milk is heated to 30-35 degrees. Then pepsin is added to it, which is an enzyme of animal origin. Thanks to this combination of ingredients, the milk turns into a very thick and elastic mass. The mixture is reheated to a temperature of 57-60 degrees, during which the milk mixture breaks down into flakes.
Then the cheese blank is sent to the sun. For some time, the chechil is warmed up by the sun's rays, after which the most crucial moment comes. Small cheese "cakes" are stretched by hands into thin long threads. In ancient times, there was a standard in Armenia - the thickness of the cheese thread should not exceed 1 mm.
The last stage in the manufacture of chechil is the formation of the braids themselves. Sometimes the threads are simply wound into balls and dipped in a salty solution. Then the chechil is shaped into balls or braided. The cheese is in a salted solution for a month, so its production is not only very difficult, but also a long process. Sometimes chechil is mixed with curd to obtain a more delicate consistency.
A golden crust on the braid appears as a result of roasting. This process is not necessary, however, after heat treatment, the taste of chechil becomes richer. This is why braids are so popular as a beer snack or a savory ingredient in salads.
