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Cheese from Georgia, Samtskhe-Javakheti
Skimmed cow milk is left to sour to 45–50 °T, then set in 5–10 minutes at 38–40 °C. The curd is heated and stirred at the same temperature until large pieces stick together, and the cheese is pulled by hand into threads 6–8 cm long. The threads are coiled on a table, cooled and tied into rope-like bundles; a smoked version also exists.
| Skimmed (fat-free) cow milk | [uk-spec] |
Total time across the recorded steps: 5 min – 10 min
What changes: The skimmed milk ripens until its acidity reaches 45–50 °T
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 to 45–50 °T, then set in 5–10 minutes at 38–40 °C. The curd is heated and stirred at the same temperature until large pieces stick together, and the cheese is pulled by hand into threads 6–8 cm long. The threads are coiled on a table, cooled and tied into rope-like bundles; a smoked version also exists. Made in 5 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (Georgian geographical indication specificatio…) and runs at 38–40 °C (Georgian geographical indication specificatio…).
| Main step | 5–10 minSet[uk-spec] | Set the curd |
|---|---|---|
| Temperature | 38–40 °CSet[uk-spec] | Set the curd |
The Meskhetian form of chechil, made from fully skimmed cow milk that is soured before setting. The curd is pulled into short threads and tied into bundles.
The specification does not say whether the milk is heat-treated; it gives only the curd temperature, 38–40 °C. In a study of Cecil cheese, a related Turkish string cheese, Staphylococcus aureus was found in 8 of 15 household samples.
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 Cecil cheese from Erzurum households, a related Turkish string cheese (no study of the Georgian cheese itself was found).
Every number is labelled with how it is known. How this atlas is made
Registered as a Georgian geographical indication on 24 January 2012 at the request of the Ministry of Agriculture of Georgia, and protected in the UK as a PGI from 31 December 2020 under the UK–Georgia agreement.
