Abaza Cheese
A stringy, braided cheese native to Abaza (Abkhaz) cuisine, usually salty and full-bodied. It is known in Düzeköy, Samsun, and other areas with Caucasian roots.
What Is Abaza Cheese?
Abaza cheese is a braided, stringy cheese native to the cuisine of the Abaza (Abkhaz) people of Caucasian origin. It is produced and known in Türkiye, especially in Samsun (Düzköy) and areas with Abaza populations.
Fresh string cheese is shaped by braiding; it is generally salty and full-bodied. It is part of a family of braided cheeses related to Turkish string cheese (dil peyniri) and Circassian cheese, with distinctive characteristics shaped by regional production methods.
Abaza Cheese Nutrition Facts
Because there is no verified nutrition dataset specific to Abaza cheese, and the milk used in production and the salt and fat content vary by region, no numerical table is provided. Like other cheeses, it is known to be a source of protein and calcium.
What Are the Benefits of Abaza Cheese?
As a cheese, Abaza cheese is a source of protein and calcium and can be included as part of a balanced diet; because it is salty, moderate consumption is recommended.
This is general information; Abaza cheese is a food, not a medical treatment.
How to Choose Abaza Cheese
Good-quality Abaza cheese should be neatly braided, white to cream in color, and pleasantly aromatic; a sour smell, excessive yellowing, or mold spots are signs of defects.
- The cheese should be neatly braided and white to cream in color.
- It should have a full-bodied texture that pulls apart into strands.
- A sour smell and yellowing indicate that it is no longer fresh.
How to Store Abaza Cheese
Abaza cheese can be stored for weeks in the refrigerator, in its own brine or in a sealed container; wrapping it tightly is recommended so that it does not absorb moisture and odors. If it is too salty, soaking it in water reduces its saltiness.
Using Abaza Cheese in Cooking
Abaza cheese is most often eaten plain at breakfast and on appetizer platters; it is served pulled apart into strands and is also used in recipes such as cheese börek (savory pastry) and gözleme (Turkish stuffed flatbread).
How to Serve Abaza Cheese
Pull the braided cheese apart by hand or with a knife, separating it into strands, and place it on a plate; serve it plain or with olives and fresh greens for breakfast or as an appetizer.
Can Abaza Cheese Be Used in Börek?
Yes. Its stringy texture and salty taste make it suitable for fillings in cheese börek (savory pastries), gözleme (Turkish stuffed flatbread), and poğaça (savory breakfast rolls).
What Recipes Use Abaza Cheese?
Breakfast and appetizer platters, cheese börek (savory pastries), gözleme (Turkish stuffed flatbread), and salads are among the best-known uses for Abaza cheese.
Frequently Asked Questions
Where does Abaza cheese come from?
It is native to the cuisine of the Abaza people of Caucasian origin; in Türkiye, it is produced especially in Samsun (Düzköy) and areas with Abaza populations.
What is the difference between Abaza cheese and Circassian cheese?
Both are braided string cheeses from the Caucasus; Circassian cheese is generally smoked to give it a smoky aroma, while Abaza cheese is usually fresh, salty, and unsmoked.
How do you pull Abaza cheese apart?
Pull the braided cheese apart by hand along its fibers to separate it into strands; serve it this way at breakfast or as an appetizer.
Is Abaza cheese salty?
It is generally a salty cheese and is stored in brine; if it tastes too salty, its saltiness can be reduced by soaking it in water.
How long does Abaza cheese keep?
It can be stored in brine in the refrigerator for weeks; keeping it sealed and cool helps it stay fresh.