Traditional cheese of Abaza families who emigrated from the Caucasus. After cheese curd is made, it is heat treated. The cheese dough is shaped by hand and prepared in small round molds. In addition to its traditional production, mixtures with thyme, smoke, black cumin and spice give this cheese a different structure. Elastic, medium-soft, knitted, slightly salted Abaza cheese can be fried, used in toasts and pastries.
|Energy( kJ /kcal)||1412/340|