Abkhaz Cheese
A braided, stringy cheese unique to Abkhazian cuisine, usually salty and full-bodied. Known in the Düzeköy-Samsun area and other Caucasian-origin communities.
What Is Abaza Cheese?
Abaza cheese is a braided, string-pulling cheese specific to the cuisine of the Caucasus-origin Abkhaz community. It is produced and known in Turkey especially in Samsun (Düzköy) and regions with an Abkhaz population.
Fresh string cheese is braided into shape; it is generally salty and plump-textured. It is part of a family of braided cheeses related to dil and Çerkez cheese, with its own character shaped by regional production details.
Nutritional Value of Abaza Cheese
Since there is no verified nutritional data set specific to Abaza cheese, and its milk source and salt-fat ratio vary by region, a numerical table is not given. 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 considered part of a balanced diet; being a salty product, moderate consumption is recommended.
This information is general; Abaza cheese is a food, not a substitute for medical treatment.
How to Choose Abaza Cheese?
Quality Abaza cheese should be neatly braided, white-cream colored, and pleasant-smelling; a sour smell, excessive yellowing, or mold spots indicate a defect.
- Cheese should be neatly braided and white-cream colored
- Should have a plump texture that pulls apart into strands
- A sour smell and yellowing indicate the freshness has passed
How to Store Abaza Cheese?
Abaza cheese can be kept for weeks in the refrigerator in its own brine or in a closed container; wrapping it tightly to prevent moisture absorption and taking on odors is recommended. If too salty, its salt is reduced by soaking in water.
Using Abaza Cheese in the Kitchen
Abaza cheese is mostly eaten plain at breakfast and on meze platters; it is served pulled apart into strands and is also used in recipes like cheese-filled börek-gözleme.
How Is Abaza Cheese Served?
The braided structure is pulled apart into strands by hand or with a knife and placed on a plate; it is served plain, with olives, and fresh greens for breakfast and meze.
Is Abaza Cheese Used in Börek?
Yes; with its stringy texture and salty taste, it can be used in cheese-filled börek, gözleme, and poğaça fillings.
Which Recipes Use Abaza Cheese?
Breakfast platters, meze platters, cheese-filled börek-gözleme, and salads are its best-known uses.
Frequently Asked Questions
Where does Abaza cheese come from?
It is specific to the cuisine of the Caucasus-origin Abkhaz community; in Turkey it is produced especially in Samsun (Düzköy) and regions with an Abkhaz population.
What is the difference between Abaza cheese and Çerkez cheese?
Both are braided-string Caucasian cheeses; Çerkez cheese is generally smoked for a smoky aroma, while Abaza cheese is mostly unsmoked, a fresh-salty cheese.
How is Abaza cheese pulled apart?
The braided structure is pulled apart into strands by hand, following its fibers; in this form it is served at breakfast and meze.
Is Abaza cheese salty?
It is generally a salty cheese and is stored in brine; if found too salty, its salt can be reduced by soaking in water.
How long does Abaza cheese keep?
It can be kept for weeks in brine and in the refrigerator; it stays fresh when kept closed and cool.