Chechil

Chechil is a variety of salty string cheese in Armenia.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: Chechil is a popular beer snack in many countries around the world.

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Basic Information

Chechil: Basic Information

Pronunciation

/cheh-cheel/

Alternative Name(s)

Chechili, husats, tel, çeçil

Dish Type

Charcuterie and cheese boards, snacks, fermented dishes

Course

Cheese Course

Mealtime

Anytime

Popular Variations

No
Origin and Region

Chechil: Origin and Region

Origin

Armenia

Continent’s Region

West Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Armenia Map
Ingredients and Preparation

Chechil: Ingredients and Preparation

Main Ingredients

Cow milk

Main Cooking Method

Fermenting and smoking

Preparation Process

Curdling the milk, stretching the curds, brining the stretched curds, aging and drying the curds, smoking the curds
A Deep Dive

Chechil: A Deep Dive

Cultural Significance

Popular snack with beer enthusiasts globally

Taste

Salty and slightly sweet

Texture

Chewy, firm, smooth

Aroma

Smoky

Color

White

Serving Style

Unbraided and peeled into individual pieces

Serving Temperature

At room temperature

Accompaniment

Beer

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

91 calories, according to data of Nutritionix for 1 ounce (28 grams) of chechil

Popularity

Popular in many countries, especially Georgia, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Russia, Turkey, Syria, the US, and the UK

Popular Similar Dishes

  1. Mozzarella
  2. Sulguni
  3. Korbáčik
  4. Oaxaca Cheese

Popular Dining Area

Households and bars

Chechil is a type of brined string cheese from Armenia. This salty and chewy cheese is stretched into long, thin strings, which are braided in thick ropes.

Chechil Overview

Locals typically prepare chechil from pasteurized cow milk.

Outside Armenia, this famous string cheese is also well-known in West Asia (Turkey, Syria, and Georgia), Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan), and Eastern Europe (Russia).

Chechil is also well-known in several Western countries, namely the US and the UK.

Chechil goes particularly well with beer. Read on to discover more fascinating facts about chechil, such as its advantages, disadvantages, commonly asked questions, and similar dishes.

Key Points

  • Chechil is a string cheese variety originating in Armenia.
  • Chechil boasts a salty, smoky flavor and a chewy texture.
  • People serve chechil with beer in many countries globally.

Chechil Images

Pros and Cons of Eating Chechil

Chechil comes with the following upsides and downsides.

Pros

  • Unique Flavor and Texture: Chechil has a distinctive salty, smoky taste and a fibrous, stringy texture, making it a pleasant snack to enjoy with beer.
  • High Protein Content: Like many cheeses, chechil is a good source of protein, which is essential for muscle building and repair.
  • Low Carbs and Fat Content: Since chechil is naturally low in carbs and fat, many people consider it a type of diet food.
  • Calcium Content: As a dairy product, it provides a significant amount of calcium, which is important for bone health.

Cons

  • High Sodium Content: Due to the brining process, chechil can be quite high in sodium, so people with hypertension or heart disease should consume it in moderation.
  • Limited Availability: In some regions, chechil might be less readily available than many common types of cheese.

After presenting you with the benefits and shortcomings of chechil, I will delve into common concerns about this Armenian string cheese.

Chechil FAQs

You can find chechil at online retailers, specialty cheese shops, and Eastern European or Middle Eastern grocery stores.

Chechil can last 3 months in the fridge and 1 year in the freezer.

Excellent pairing options for chechil include light beers such as wheat beers (such as Hefeweizen and Witbier), pilsners, lagers, and pale ales.

Similar Dishes of Chechil

Sulguni

Sulguni is a type of brined cheese made from cow milk in Georgia.

Adam Sam

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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