Itimat Smoked (Isli) Cheese

A local cheese is produced by Circassian families in regions such as Düzce and Adapazarı by processing cow or sheep milk. Fermented milk is sliced ​​and thrown into the water, and dried. Then, the obtained Circassian cheese is put in the basket, and after it takes its shape, it is hung a little above the embers of the wood fire dried by the heat and heat of the wood fire, and smoked. 

The defining characteristic of smoked cheese is its pronounced smoky flavor, which adds depth and complexity to the overall taste profile. The texture of smoked cheese can vary depending on the specific type of cheese used as a base. It may range from semi-soft to firm and crumbly.