Irimshik is a type of Kazakh cottage cheese that is often dried and stored for later.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: Irimshik is a popular type of cheese in Kazakhstan.

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Basic Information

Irimshik: Basic Information



Alternative Name(s)


Dish Type

Charcuterie and cheese boards, snacks


Cheese Course



Popular Variations

  1. Ak Irimshik
  2. Kyzyl Irimshik
Origin and Region

Irimshik: Origin and Region



Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Kazakhstan Map
Ingredients and Preparation

Irimshik: Ingredients and Preparation

Main Ingredients


Main Cooking Method

Fermenting and drying

Preparation Process

Curdling the milk, draining the curds, drying irimshik (optional).
A Deep Dive

Irimshik: A Deep Dive

Cultural Significance

Traditional Kazakh dairy product.


Sour and slightly sweet






White or reddish-orange

Serving Style

In a plate or bowl

Serving Temperature

At room temperature


No accompaniment


On any occasions


Year-round, especially in spring

Special Diets

Gluten-free, vegetarian





Popular Similar Dishes

  1. Kashk
  2. Sulguni
  3. Paneer
  4. Cottage Cheese

Popular Dining Area

Local households, eateries

Irimshik is a type of cottage cheese in Kazakhstan. It can be made from various types of milk, such as cow milk, goat milk, or sheep milk, with sour cream as an optional ingredient.

Irimshik Infographic

Irimshik falls into two main variants: ak irimshik and kyzyl irimshik. The former is a fresh, white cheese with a short shelf life, while the latter has a more pronounced orange color and a longer shelf life thanks to being sun-dried.

Traditionally, locals prepare irimshik in the spring. Continue reading to learn more about irimshik, such as its benefits and drawbacks. I will also delve into popular concerns about this Kazakh dairy product and suggest similar dishes.

Key Points

  • Irimshik is a type of Kazakh cottage cheese with a slightly sweet taste.
  • There are two types of irimshik: ak irimshik (fresh) and kyzyl irimshik (dried).
  • Kyzyl irimshik has a more vibrant color and a longer shelf life.

Pros and Cons of Eating Irimshik

Irimshik has the following upsides and downsides.


  • Unique Flavor: Irimshik has a distinct taste that mixes sweetness with tanginess.
  • Nutritional Value: Like most cheeses, irimshik is a good source of protein and calcium, which are essential for bone health and muscle function.
  • Long Shelf Life: Traditional irimshik, especially kyzyl irimshik, can be stored for extended periods without refrigeration.
  • Lactose Tolerance: Many lactose-intolerant individuals can safely consume irimshik in moderate amounts.


  • High Calorie Content: Irimshik can be high in saturated fats and calories, which might not be ideal for those on calorie-restricted diets.
  • Limited Availability: Outside of Kazakhstan and Central Asia, finding authentic irimshik can be difficult.
  • Acquired Taste: The distinct flavor of irimshik might not appeal to those unfamiliar with Central Asian cuisine.

After going through the pros and cons of irimshik, let’s discover other aspects of this Kazakh dairy product in the FAQs section.

Irimshik FAQs

No, irimshik doesn’t have sugar added to the milk during the preparation process, despite its sweetness.

Kyzyl irimshik is more well-known than ak irimshik due to its longer shelf life and ease of storage.

Similar Dishes of Irimshik


Kashk refers to various dairy products made from curdled milk in the Middle East, the Caucasus, and Central Asia.


Paneer is a fresh cheese of Indian cuisine made by curdling milk in an acidic mixture.


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

Cottage Cheese

Cottage cheese is a fresh, soft, curdled cheese made from cow’s milk and characterized by its lumpy texture and mild flavor.

Adam Sam

Adam Sam

Senior Food and Drink Editor


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


  • 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, 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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