Circassian smoked cheese is a smoked low-fat
Circassian cheese
Circassian cheese ( ady, адыгэ къуае , russian: адыгейский сыр ''adygeyskiy syr'', is a cheese found across the North Caucasus, the Levant and other areas with a Circassian diaspora.
The cheese is prepared with raw cow, she ...
, especially produced in the eastern
Marmara region
The Marmara Region (Turkish: ''Marmara Bölgesi'') is a geographical region of Turkey.
Located in northwestern Turkey, it is bordered by Greece and the Aegean Sea to the west, Bulgaria and the Black Sea to the north, the Black Sea Region to the ...
of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting.
See also
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List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish ...
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References
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Goat's-milk cheeses
Circassian cuisine
Smoked cheeses