Chechil

Chechil (Armenian: չեչիլ, Armenian pronunciation: [t͡ʃʰɛˈt͡ʃʰil]) or chechili (Georgian: ჩეჩილი) is a brined string cheese,^{[1][2][3][better source needed][4][5][6]} popular in Armenia and Georgia.^[7] It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth.

Chechil
Other names	See here
Region	Armenia Georgia
Source of milk	Cow's
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The tradition of making chechil cheese in the Shirak region is included in the intangible cultural heritage list of the Republic of Armenia.^[8]

Etymology and names

The word ჩეჩილი (chechili) in Georgian directly means "[something] that is unraveled/separated", which derives from the Georgian verb ჩეჩვა (chechva), meaning "to tear apart" or "to unravel or "to separate". The root ჩეჩ- (chech-) conveys the act of pulling apart, unraveling or shredding, while the suffix -ილი (-ili) is a common Georgian nominal suffix that acts as a resultative participle that forms nouns from verbs, often denoting a resulting state or characteristic.^[9][10][11] The verb chechva ("to tear/shred") also gives rise to the past participle forms dachechili ("torn") and gachechili ("shredded") when combined with a preverb, while chechili is the form without a preverb and belongs to the oldest layer of Georgian agricultural terminology.^[10][12]

In the Armenian language, the word chechil (Armenian: չեչիլ) means "that separates into threads" (թել-թել բաժանվող).^[13] Other names are also used in Armenian, such as chechil panir (Armenian: չեչիլ պանիր), tel panir (Armenian: թել պանիր, lit. 'string cheese'),^[13] chil panir (Armenian: ճիլ պանիր, lit. 'lean, stringy, made up of thin threads'),^{[13][14][15][16]} as well as chivil panir (Armenian: ճիւիլ պանիր).^[13][16][17]

The term ճիւիլ (jivil/chivil) is recorded in the Karin dialect of Western Armenian, while the form ճիվել (jivel/chivel) appears in the Khotorjur dialect.^[13][17]

In Russian, the cheese is known as syr-kosichka (Russian: сыр-косичка, lit. 'braided cheese'),^{[citation needed]} and in Turkish, it is called çeçil. In some Turkish regions, it is also referred to as civil peyniri, saçak, tel, dil, or örgü cheese.^{[citation needed]}

The 19th-century Brockhaus and Efron Encyclopedic Dictionary mentions the cheese "chil" (or "tchil") as being produced in the Alexandropol uezd of the Erivan Governorate, and identifies the names as Armenian terms.^[18]

Civil peyniri

Civil peyniri
Region	Turkey
Town	Eastern Anatolia Region
Source of milk	cow milk, sheep's milk, goat milk
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Civil peyniri (Turkish: Civil peyniri) is a similar or identical brined string cheese that originated in Turkey.^[19][20] Civil cheese is one of the most important traditional foods, which produced and consumed especially in Kars and Erzurum.^[21][22] Civil peyniri a Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination.

Popularity

Chechil is one of the cheeses produced in the Armenian Highlands and is also called husats or tel. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold braided in thick ropes. Curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. In the Western world, chechil panir is often called Armenian string cheese.^[1] Armenian refugees who settled in Syria after the Armenian genocide of 1915 introduced it in the country.^[2] In Turkey, chechil is called çeçil or tel peyniri, and is widely popular being specifically produced in Erzurum and in Ardahan.^{[23][better source needed]} In Russia, it is very popular as a pairing to beer in bars.^{[citation needed]} It is also popular in Central Asia and Eastern Europe.^{[citation needed]} Chechil is also produced in the USA. In the UK, Meskhuri chechili is a "protected geographical indication" by agreement between the UK and Georgian governments, Georgia being the country of origin.".^[24]

Chechil is matured in brine and often smoked before consumption. It is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins.^{[citation needed]}

Chechil is used as a main ingredient in the traditional dish Panrkhash^[25]

Nutrient content:

• Fat — 5–10%
• Water — 58–60%
• Salt — 4–8%

Because of its low fat content, chechil is often considered and used as diet food.^{[citation needed]}

Varieties

Chechil cheese comes in various forms which change by region and preparation. It also varies by the way of being eaten. For example, in Shirak region of Armenia it is often eaten by wrapping it in lavash bread, which is called brtuch or mixing it with boiling water, which is called panrhash. It is also added to pies for smoky flavour.^[26] Chechil has the following types:

• Gyumri chechil, which is distinguished by its mold, which makes it similar in appearance to the blue cheese.
• Erzurum chechil^[27]
• Meskhuri chechili^[24]
• Acharuli chechili^[28] reminds thin wires by consistency, pale yellow in color.
• Kosichka, a variety of chechil distinguished by its form popular in Russia, which was invented by Karan Abramyan.^{[citation needed]}

Gallery

• 
  Armenian chechil
• 
  Kurdish çîçal
• 
  Turkish çeçil
• 
  Cutting smoked chechil cheese in Armenia

See also

• Food portal

• Brined cheese
• List of cheeses
• List of smoked foods
• List of stretch-cured cheeses
• Turkish cuisine