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Chechil ((アルメニア語:Չեչիլ), (トルコ語:Çeçil)) is a brine string cheese that originated in Armenia.〔Petrosian., I. and Underwood., D. (2006). ''Armenian Food: Fact, Fiction and Folklore''. Yerkir Publishing, Bloomington, Indiana, USA.〕 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 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, than kneaded and stretched to the desirable, pliable consistency. In the Western world, ''chechil panir'' is often called Armenian or Syrian cheese. Armenian refugees who settled in Syria after the Armenian Genocide of 1915 introduced it in the country.〔 In Russia, it is very popular as a pairing to beer in bars. It is also widely popular in European Russia. 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. Nutrient content: * fat — 5-10% * water — 58-60% * salt — 4-8% Because of its low fat content chechil is often used as diet food. ==See also== * Brined cheese * List of cheeses * List of smoked foods 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chechil」の詳細全文を読む スポンサード リンク
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