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Curd from soured milk, pressed and dried rock-hard, like qurut and chhurpi.
17 entries listed here.
The shared make of dried sour-milk curd family (qurut, aaruul, kashk, chhurpi). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Chura kampo / chura loenpa | Tibetan Plateau | Buttermilk or skimmed milk of yak, sometimes whole milk | 1–4 h | |
| Iqt / Oggt (Arabia) | Saudi Arabia and the Arabian Peninsula | |||
| Jameed | Jordan, where FAO finds it all over the country, in rural areas and the desert | Raw sheep or goat milk, soured and churned in a goatskin | 16 days | |
| Khuruud (hurood) | Inner Mongolia, China | 16 h – 2 days | ||
| Klila | Algeria | 24 h – 3 days | ||
| Kurut (Kyrgyz) | Kyrgyzstan | 4–5 h | ||
| Qula (Tibetan dried yak curd, China) | China, Qinghai-Tibet Plateau | 2 days | ||
| Qurt (Kazakh) | Kazakhstan | 10–12 h | ||
| Sürk (Antakya sürkü) | Turkey, Hatay province | 21–28 days | ||
| Tchoukou | Niger | 79 % of surveyed producers use cow milk and 21 % goat milk | 24 h | |
| Xinjiang Kazakh cheese (naigeda, 奶疙瘩) | China, Xinjiang | Raw cow or goat milk | 30–60 days after shaping | |
| Qara qurut (black kashk) | Iran, Afghanistan and Central Asia | Whey from yoghurt made of a mixture of kashek (sour yoghurt), doogh and whey, boiled down and concentrated | ||
| Gurt (Turkmen) | Turkmenistan | 2–5 days | ||
| Kalti (Tusheti) | Georgia, Tusheti | |||
| Naizha / Nailao (Inner Mongolia) | China, Inner Mongolia | cow milk | dried or fresh | |
| Qurut (Afghanistan, Pashtun Pakistan) | Afghanistan and Pakistan | |||
| Takammart | Southern Algeria | 2–3 days |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called Gurt.
Small salted balls of strained yoghurt, dried in the sun until rock-hard. Thick süzme (gatyk), made from milk and a starter, is mixed with salt, rolled by hand into balls and dried on trays, about 2 days in the sun in one home recipe.
Safety: A dried, salted product.
A boundary product, a heat-set whey curd rather than a fermented cheese. The whey left from making cow or sheep cheese is heated over a wood fire and stirred, the curd is dried in canvas bags, and the balls are rubbed with salt and finished inside a guda, the sheepskin bag.
Safety: The whey is heated, and the product is salted and dried.
Also called 奶渣 (naizha), 奶酪 (nailao).
Chinese names used in Inner Mongolia for Mongol dried and fresh milk curds of the aaruul and byaslag type. No source found describes a naizha make with numbers, so this entry follows the dried-curd family.
Made like Dried sour-milk curd family (qurut, aaruul, kashk, chhurpi).
Also called quoroot, kurut, qurut.
Yoghurt is strained, salted and dried into hard balls called quoroot, which are reconstituted in water before they go into cooking.
A Tuareg dried cheese. Whole goat, sheep or cow milk is curdled with rennet from a kid's stomach, the curd is laid on a mat and pressed to drain, and the cheese is dried for 2–3 days and kept in the shade. In Niger the same kind of cheese is sold as tchoukou, which is also called Tikomart in the Tuareg language.
Safety: The thesis account of the Hoggar cheese sets fresh milk with kid rennet and records no heating step, and the cheese is dried for only 2 to 3 days. The Niger tchoukou note, by contrast, pasteurises the milk at 85 °C for 20 minutes. The US FDA says raw milk can carry human pathogens, including E. coli O157:H7, Salmonella, Listeria monocytogenes and Campylobacter jejuni.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
