Çeçil peyniri is another kind of "string cheese" from Turkey. It's made by collecting the curds on a paddle and then kneading them for a few minutes on a table. The kneaded curds are then hung to stretch under their own weight. This stretching process is repeated until the curds take on a smooth, plastic-like consistency and a fibrous texture. The prepared curds are cut into six-inch lengths and set into brine to cure.Çeçil peyniri's flavor is very similar to a young, mild cheddar. It's great for snacking, and it melts nicely in sandwiches and on burgers.
2 comments:
But it is soo salty!! I tried as snak, direct eating, but I guess you have to conbine it with something really plain (lettuce) or even sweet (honey?) Any other idea how could it be eated?
Manz thanks,
salted cecil is one of the traditional methods to preserve the cheese. If you have the chance you can try dried cecil, which is generally less salted . You can try washing it with warm water, which also cause it to melt (which I do not like) . Eating it with bread is an other alternative, which is generally the case here. Also eating it with tomato is a good choice. There is also moldy cecil, which has a biting taste (I do not know haw to describe the taste of added mold, sorry) and is less salty. If you have an other chance of purchasing it; ask for the less salty dry cecil.
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