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Smoked Chechil Cheese
Cheese description:
Similar to its counterpart, Chechil cheese, smoked Chechil follows the same artisanal process. This cream-brown-coloured cheese has a dense texture and a delicate, smoky rind. Crafted carefully, it undergoes natural wood chip smoking, infusing the cheese with a smoky flavour.
The making of:
Smoked Chechil cheese is made with pasteurised cow’s milk that is heated until it becomes fibrous. The cheese is then crafted into fine fibres and braided before being stored in brine for several days. It is smoked using natural wooden chips, adding a distinct and delightful smoky flavour to the cheese.
Pair it with:
This traditional cheese pairs well with olives, pickles, and bread. This layered cheese can also be an excellent accompaniment to wine or beer.
The Origins of Smoked Chechil cheese
Georgian cheesemakers sought innovative ways to preserve cheese in a time before refrigeration. The art of smoking cheese was born out of this necessity, just like its counterpart, Sulguni cheese.
Smoking Chechil cheese emerged as a creative solution to extend classic Chechil’s shelf life and enhance its flavours. The ancient cheese artisans harnessed the power of smoke, infusing the cheese with a delicate, smoky aroma that tantalises the senses.
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