Ingredients for Smoked Circassian Cheese (Serves 15)
8 liters of milk
2 liters of aged whey
2 tablespoons of salt
How to Make Circassian Cheese
Eight liters of milk are placed in a pot and brought to a boil. Once the milk starts to bubble, reduce the heat and, without letting it overflow, gradually add the whey from the sides using a ladle. The milk begins to curdle, and the whey starts to collect at the top as cheese curd. Continue adding the whey slowly from the sides until the milk is completely curdled. This process takes 5 to 10 minutes. The milk will curdle completely, and the whey will turn green. At this stage, the cheese that has collected at the top is removed from the basket using a slotted spoon and placed in a cheese basket. Salt is sprinkled on the cheese, and it is left to stand for 5-10 minutes. When it reaches a temperature that can be handled, it is removed from the basket, inverted, and placed back in the basket. Salt is sprinkled on it again, and once cooled, it is ready to eat as fresh cheese.
How to Smoke Circassian Cheese
The cheese we obtain is left in a cold environment for a few days until its outer surface hardens and a rind forms. While traditionally dried in the hearths of village houses, nowadays it is processed in specially designed processing rooms. The cheese is not kept near the fire. It is only placed in the hottest part of the smoke, on a rack system, covered with a cloth, and left to dry until it reaches the desired consistency. The quality of the wood is important for the processing. The smoke from fires lit with dried mulberry and acacia wood is suitable for this purpose.