Traditional Skills in Chechil Cheese-Making and Preservation Among Armenians

Abstract

Chechil (string, braided) cheese was (is) popular in not all Armenian regions. Chechil is made mainly from fatless cow’s milk. However, according to the prestige enjoyed by the people, chechil made from sheep’s milk came first, cow’s milk came second and buffalo’s milk came third. Even in different villages of the same region this type of cheese is known by different names and nuances of preparation. Chechil is obtained from sour milk. To become sour quickly, some housewives add salt, vinegar, etc. Sometimes the milk curdles on its own without ferment.  Some housewives get chechil by processing the curd mass by skillful movements of fingers, others-with chopsticks. For long-term use chechil is stored either in a barrel full of brine, or horats/kokhats (pressed, buried) often with the addition of spices and other types of dairy products. The ability to make chechil is still a reason for women to boast. In the past, a braid like white hair was made from chechil and sent to the bride as a gift on holidays, so that the bride’s hair would be long and she would be with her husband until they turned white.