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Cheese from Armenia, Georgia
Skimmed cow milk is left to sour, then set and heated with stirring until the curd pieces stick together and can be pulled into threads by hand. The threads are coiled, cooled and tied into rope-like bundles of white, salty cheese that smells of cultured milk; a smoked form also exists.
| Skimmed cow milk | Ripened to 45–50 °T acidity before setting, in the Georgian specification[meskh-spec] |
| Salt | The finished cheese tastes quite salty[meskh-spec] |
| Starter | In Armenia the milk is soured, with salt or vinegar added by some households to speed it, and sometimes it curdles on its own without a ferment (Harutyunyan 2025) |
Total time across the recorded steps: 5 min – 10 min
What changes: Skimmed cow milk is left to sour before it is set
In Armenia the cheese is made from sour milk; some households add salt or vinegar to sour it faster, and sometimes the milk curdles on its own without a ferment (Harutyunyan 2025). Output: soured skimmed milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Skimmed cow milk is left to sour, then set and heated with stirring until the curd pieces stick together and can be pulled into threads by hand. The threads are coiled, cooled and tied into rope-like bundles of white, salty cheese that smells of cultured milk; a smoked form also exists. Made in 5 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (Ministry of Agriculture of Georgia 2012) and runs at 38–40 °C (Ministry of Agriculture of Georgia 2012).
| Main step | 5–10 minSet[meskh-spec] | Set the curd |
|---|---|---|
| Temperature | 38–40 °CSet[meskh-spec] | Set the curd |
Chechil is made from skimmed milk that is soured before setting, so the curd stretches at a low 38–40 °C in the Georgian rules. It is pulled into threads and tied into ropes, not shaped into balls like most pasta filata cheeses.
In 15 household Cecil cheeses from Erzurum, the Turkish form of this cheese, Staphylococcus aureus averaged 6.4 x 10^2 cfu/g and was not detected in 46.66 % of samples. Coliform bacteria were below 10 cfu/g in 86.66 % of samples (Dikbaş 2010).
Hazards the sources name: Staphylococcus aureus (mean 6.4 x 10^2 cfu/g, not detected in 46.66 % of samples) and coliform bacteria (mean 8.5 x 10^1 cfu/g in the positive samples), in the same Erzurum Cecil cheeses.
Every number is labelled with how it is known. How this atlas is made
Harutyunyan (2025) records that in the past Armenian families plaited chechil into a white braid and sent it to the bride as a holiday gift. Georgia registered Meskhetian Chechili as a geographical indication on 24 January 2012. TÜRKPATENT received the application for Erzurum civil cheese on 17 December 2007 and announced it in the Official Gazette of 6 February 2009.
