Chechil

Chechil () or chechili ( ka, ჩეჩილი) is a brined string cheese,Petrosian., I. and Underwood., D. (2006). ''Armenian Food: Fact, Fiction and Folklore''. Yerkir Publishing, Bloomington, Indiana, USA. popular in Armenia and Georgia. It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth.

Etymology

The word ჩეჩილი (chechili) derives from the verb ჩეჩვა (chechva), meaning "to tear apart" or "to shred." The root ჩეჩ- (chech-) conveys the act of pulling apart, unraveling or shredding, while the suffix -ილი (-ili) is a common Georgian nominal suffix that forms nouns from verbs, often denoting a resulting state or characteristic. The word was later borrowed into Armenian retaining both its phonetic structure and original meaning.

Popularity

Chechil is one of the cheeses produced in the Armenian Highlands and is also called ''husats'' or ''tel''. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold braided in thick ropes. Curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. In the Western world, ''chechil panir'' is often called Armenian string cheese. Armenian refugees who settled in Syria after the Armenian genocide of 1915 introduced it in the country. In Turkey, chechil is called çeçil or tel peyniri, and is widely popular being specifically produced in Erzurum and in Ardahan. In Russia, it is very popular as a pairing to beer in bars. It is also popular in Central Asia and Eastern Europe. Chechil is also produced in the USA. In the UK, Meskhuri Chechili is a "protected geographical indication" by agreement between the UK and Georgian governments, Georgia being the country of origin.".

Chechil is matured in brine and often smoked before consumption. It is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins.

Nutrient content:
* Fat — 5–10%
* Water — 58–60%
* Salt — 4–8%

Because of its low fat content, chechil is often considered and used as diet food.

Varieties

Chechil cheese comes in various forms which change by region and preparation. It also varies by the way of being eaten. For example, in Shirak region of Armenia it is often eaten by wrapping it in lavash bread, which is called brtuch or mixing it with boiling water, which is called panrhash. It is also added to pies for smoky flavour. Chechil has the following types:

* Gyumri chechil, which is distinguished by its mold, which makes it similar in appearance to the blue cheese.
* Erzurum chechil
* Meskhuri chechili
* Acharuli chechili reminds thin wires by consistency, pale yellow in color.
* Kosichka, a variety of chechil distinguished by its form popular in Russia, which was invented by Karan Abramyan.

See also

* Brined cheese
* List of cheeses
* List of smoked foods
* List of stretch-cured cheeses

References

External links

{{Cuisine of Armenia

Brined white cheeses
Smoked cheeses
Stretched-curd cheeses
Armenian cheeses
Turkish cheeses