| Circassian cheese | |
|---|---|
 | |
| Country of origin | North Caucasia |
| Region | Circassia |
| Source of milk | Cow, sheep or goat milk |
| Pasteurised | Depends on variety |
| Texture | Depends on variety |
 Related media on Commons | |
Circassian cheese (Adyghe:адыгэ къуаеAdyghe pronunciation:[aːdəɣaqʷaːja],Russian:адыгейский сырadygeyskiy syr), is a cheese found across theNorth Caucasus, theLevant and other areas with aCircassian diaspora.
The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.[1] Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled.[citation needed] Circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven.[1] There is also asmoked Circassian cheese.[1]
There is an annual festival for Circassian cheese inMaykop, the capital of theRepublic of Adyghea, Russia, held during the Circassian cultural festival with participants from different regions in the North Caucasus, competing in producing the best types of Circassian cheese.[2][3][4]
The small Circassian community inIsrael, most of whom live inKfar Kama andRehaniya in theUpper Galilee, operates boutique dairies that produce traditional Circassian cheese.[5]