Traditionally prepared Circassian and Abaza cheeses are left in a cold environment for several days until the outer surface hardens and a rind forms. While traditionally dried in the hearths of village houses, nowadays the cheese is processed in specially designed curing 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 cloth, and left to curb until it reaches the desired consistency. The quality of the wood is important for the curing process. The smoke from fires fueled by dried mulberry and acacia wood is suitable for this purpose.