PROFILPELAJAR.COM

Chkinti

Chkinti
Typecow milk
Region or stateImereti, Georgia
  •  Wikimedia Commons logo Media: Chkinti

Chkinti (Georgian: ჭყინტი ყველი, lit. 'fresh cheese')[1][a] is a traditional Georgian cheese from Imereti region of the country.[3][4]

History

Chkinti cheese belongs to the group of unboiled cheeses and is made from cow's milk. Because it is hand-made, it is called hand-made cheese. When the milk mass has curdled properly, chkinti is stirred by hand, after which the mass is strained and removed. By slowly squeezing with both hands, the mass is freed from excess whey, but in such a way that sufficient moisture is extracted, which is one of the main conditions for cheese ripening. The squeezed, rounded cheese is placed on a wooden or clay tray, where it swells. The cheese is removed in the morning and left in the tray until evening and then salt is added. Salt contributes to the ripening of the cheese and the development of the stones. The cheese, fixed and salted on the clay tray, is then transferred to a large storage room. Cheese curds were stored in a farm shed, in a dark place, or in pits or pits dug into the ground (in general, darkness and cover are one of the guarantees for storing cheese), where they would remain unchanged in taste for up to a year.[5]

Chkinti is a traditional ingredient for imeruli khachapuri. Chkinti, alongside with sulguni, is the most widespread cheese in Georgia; these two varieties account for up to 80% of all cheese produced in the country.[6]

See also

Notes

  1. ^ It may also be referred as Imeretian cheese or simply Imeruli.[2]

References

  1. ^ Ketevan Khutsishvili (2006) კავკასიის ხალხთა ეთნოგრაფია, University of Michigan, ISBN 978-99940-921-2-3 p. 85
  2. ^ Darra Goldstein (2013) The Georgian Feast, University of California Press, ISBN 978-0-520-27591-1 p. 222
  3. ^ Тюльпанна Шаипова (2021) Домашняя выпечка с восточным оттенком, ISBN 978-5-04-383864-3 p. 112
  4. ^ Igor V. Bondyrev, Zurab V. Davitashvili, Vijay P. Singh (2015) The Geography of Georgia, ISBN 978-3-319-05413-1 Springer International Publishing, p. 62
  5. ^ Tim Burford (2024) Georgia, Bradt/Sawday/Wh, ISBN 978-1-80469-071-0 p. 80
  6. ^ Olga Shelest (2020) Натуральный сыр, ISBN 978-617-12-5127-4 p. 34
Stub icon

This Georgian cuisine-related article is a stub. You can help Wikipedia by adding missing information.

Stub icon

This cheese-related article is a stub. You can help Wikipedia by adding missing information.

Content Disclaimer

Informasi ini disarikan dari Wikipedia dan disajikan kembali untuk tujuan edukasi. Konten tersedia di bawah lisensi CC BY-SA 3.0. Kami tidak bertanggung jawab atas ketidakakuratan data yang bersumber dari kontribusi publik tersebut.

  1. The information displayed on this website is sourced in part or in whole from Wikipedia and has been adapted for the purpose of restating it. We strive to provide accurate and relevant information, however:
  2. There is no guarantee of absolute accuracy. Wikipedia is an open, collaborative project that can be edited by anyone, so information is subject to change.
  3. It is not intended to constitute professional advice. The content displayed is for informational and educational purposes only. For important decisions (e.g., medical, legal, or financial), please consult a professional.
  4. Content copyright. Wikipedia is licensed under the Creative Commons Attribution-ShareAlike License (CC BY-SA). This means that content may be reused with appropriate attribution and shared under a similar license.
  5. Responsible use. Any risk arising from the use of information from this website is entirely the responsibility of the user.