Chechil is a brine string cheese that originated in Armenia.[1] 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.[1] In Russia, it is very popular as a pairing to beer in bars. It is also widely popular in European Russia.
Local classification
Partial
No
Partial
No
392 kcal per 100 gr.
35.75 gr. per 100 gr.
25.83 gr. per 100 gr.
5 - 10 %
0.8 gr. per 100 gr.
4 - 8 gr. per 100 gr.
16.4 gr. per 100 gr.
68 mg. per 100 gr.
29.16 gr. per 100 gr.
60 %
6.04 gr. per 100 gr.
1184 mg. ( + 35% )*
92 mg. ( + 5% )*
44 mg. ( + 26% )*
1376 mg. ( + 70% )*
694 mg. ( + 39% )*
32 mcg. ( – 54% )*
0.82 mg. ( – 18% )*
0.02 mg. ( – 80% )*
22.5 mcg. ( + 45% )*
2.75 mg. ( – 31% )*
201 mcg. ( – 30% )*
39 mcg. ( – 3% )*
0.332 mg. ( + 11% )*
15.4 mg. per 100 gr.
0.453 mg. per 100 gr.
0.091 mg. ( – 9% )*
7 mcg. ( – 63% )*
1.2 mcg. ( – 14% )*
0.5 mcg.
0.22 mg. ( – 56% )*
*(the difference from the average value)
23,7 - Individual visits per month (average)
1213 - All individual visits
21 01 2017 - Date of publication of this article
