Circassian cheese
| Circassian Cheese | |
|---|---|
 | |
| Other names | Adyghe: (адыгэ Къуае) |
| 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 Wikimedia Commons | |
Circassian cheese (Adyghe: адыгэ Къуае IPA: [aːdəɣa qʷaːja], Hebrew: גבינה צ'רקסית, Arabic: جبنة شركسيّة, Russian: Адыгейский сыр, Turkish: Çerkes peyniri) 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.
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)
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