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Ak Awshar Distinctive Features
Ak Awshar typically forms into wheels measuring 20 centimeters in diameter and 10 centimeters in height. Each wheel weighs approximately 2 kilograms. The rind is natural and develops a pale yellow hue during aging. Its surface often bears the imprint of traditional cloth used in molding.
The interior paste of Ak Awshar boasts a firm yet crumbly consistency. It contains about 45% fat in dry matter, contributing to its rich mouthfeel. Humidity levels remain around 40%, ensuring a moist but not sticky texture. The cheese releases a pleasant, tangy aroma when sliced.
Ak Awshar Cheese Varieties
Local dairies produce several adaptations of Ak Awshar across Turkmenistan. The mountain version uses milk from high-altitude sheep herds. This variety exhibits a denser texture and sharper flavor profile. It ages for a minimum of six months in cool cellars.
Another popular variety incorporates goat’s milk from desert regions. This adaptation results in a lighter color and more pronounced saltiness. Producers near the Caspian Sea add native herbs during curdling. These herbal notes distinguish the coastal Ak Awshar from inland versions.
Ak Awshar History and Traditions
Ak Awshar originated centuries ago among Turkmen nomadic tribes. Herders developed the cheese as a durable food source for long journeys across the Karakum Desert. The cheese played a vital role in pastoral life, providing essential nutrients. Families often exchanged Ak Awshar during wedding ceremonies as a symbol of prosperity.
Turkmenistan’s region is famous for its lamb dishes and flatbreads like chorek. The area also produces traditional beverages such as fermented camel’s milk called chal. Ak Awshar remains central to Nowruz celebrations, the Persian New Year. Elders share stories of cheese-making while preparing festive meals.
Production Process and Producers
Cheesemakers source fresh sheep’s milk from local herds in the Ahal and Balkan regions. They heat the milk to 32 degrees Celsius before adding natural rennet. The curds undergo hand-pressing in wooden molds for 24 hours. Workers then brine the cheese for two days to develop its characteristic saltiness.
Aging occurs in humidity-controlled rooms for two to six months. During this period, artisans turn the wheels weekly to ensure even ripening. Main producers include Ashgabat Dairy Cooperative, Mary Valley Cheesemakers, and Dashoguz Nomadic Foods. These enterprises maintain traditional methods while implementing modern hygiene standards.
Quality Labels and Certifications
As to our current knowledge, Ak Awshar holds the Turkmen National Quality Seal. This certification verifies the cheese’s adherence to traditional production methods. It ensures the use of local sheep’s milk and specific aging techniques. The seal also guarantees the absence of artificial preservatives.
Some producers pursue organic certification through Central Asian Eco-Label programs. These labels confirm sustainable farming practices and animal welfare standards. Artisanal producers often display authenticity seals from the Turkmen Culinary Heritage Association. These marks help consumers identify genuine Ak Awshar cheese.
Wine or Beverage Pairings
Local Turkmen wines like Kerki Red complement Ak Awshar’s saltiness beautifully. This dry red wine features berry notes that balance the cheese’s tang. Regional options include crisp white wines from the Kopet Dag foothills. Their acidity cuts through the cheese’s richness effectively.
International pairings work well with Sauvignon Blanc or light Belgian ales. The wine’s citrus tones enhance Ak Awshar’s creamy aspects. For non-alcoholic choices, try ayran, a salted yogurt drink common in Turkmenistan. Its refreshing quality cleanses the palate between bites.
Suitable Fruit and Vegetables
Fresh figs and apricots pair excellently with Ak Awshar cheese. Their natural sweetness contrasts with the cheese’s salty profile. Serve them alongside to create a balanced flavor experience. Ripe melons from the Murgab River valley also make ideal companions.
Vegetables like grilled eggplant and roasted bell peppers work wonderfully. Their smoky flavors harmonize with Ak Awshar’s earthy notes. Include raw radishes for a crisp texture contrast. Marinated olives add a briny element that echoes the cheese’s saltiness.
Suitable Meat and Fish dishes
Ak Awshar enhances traditional Turkmen shashlik, or skewered lamb. Grate the cheese over hot meat just before serving. It melts slightly and adds a creamy dimension. The cheese also pairs well with grilled chicken seasoned with cumin and coriander.
For fish dishes, try Ak Awshar with baked sturgeon from the Caspian Sea. Crumble the cheese over the fish during the last minutes of cooking. It creates a savory crust that complements the delicate flesh. Smoked trout salads benefit from grated Ak Awshar as a topping.
Ak Awshar Presentation
Remove Ak Awshar from the refrigerator one hour before serving. This allows it to reach the ideal temperature of 18 degrees Celsius. Present the cheese on a wooden board or slate plate to highlight its rustic character. Arrange whole wheels or large wedges for visual appeal.
Use a sharp cheese knife for cutting Ak Awshar into slices or cubes. Provide small forks for guests to handle individual portions. Accompany with separate knives for soft spreads to avoid flavor transfer. Ensure the presentation space remains cool and out of direct sunlight.
Questions and Answers
What is Ak Awshar cheese?
Ak Awshar cheese is a traditional semi-hard cheese from Turkmenistan made primarily from sheep’s milk. It features a crumbly texture and distinctive salty flavor. Ak Awshar cheese ages for two to six months to develop its full character.
How is Ak Awshar cheese produced?
Ak Awshar cheese is produced by heating sheep’s milk to 32 degrees Celsius and adding natural rennet. The curds are pressed in wooden molds and brined for two days. Ak Awshar cheese then ages in controlled conditions for several months.
Where can I buy Ak Awshar cheese?
Ak Awshar cheese is available in specialty stores in Turkmenistan and through international gourmet retailers. You can find Ak Awshar cheese in markets in Ashgabat and online platforms. Some European delicatessens also stock Ak Awshar cheese.
How should I store Ak Awshar cheese?
Store Ak Awshar cheese in the refrigerator wrapped in wax paper or in an airtight container. Keep Ak Awshar cheese away from strong-smelling foods to prevent flavor absorption. Proper storage maintains Ak Awshar cheese’s quality for up to three weeks.
What is the shelf life of Ak Awshar cheese?
The shelf life of Ak Awshar cheese is approximately three weeks when refrigerated properly. Unopened wheels of Ak Awshar cheese can last slightly longer. Always check for mold or off odors before consuming Ak Awshar cheese.
How do I cut Ak Awshar cheese?
Cut Ak Awshar cheese with a sharp knife into wedges or slices following the natural lines. For crumbles, use a fork to break apart Ak Awshar cheese. Always clean the knife between cuts to preserve Ak Awshar cheese’s texture.
Can Ak Awshar cheese be used in cooking?
Yes, Ak Awshar cheese works well in cooked dishes like salads, pastas, and baked goods. Grate or crumble Ak Awshar cheese over hot dishes just before serving. Ak Awshar cheese melts moderately and adds a salty kick to recipes.
What are the nutritional benefits of Ak Awshar cheese?
Ak Awshar cheese provides high-quality protein and essential calcium for bone health. It contains beneficial fats and vitamins from sheep’s milk. Moderate consumption of Ak Awshar cheese supports a balanced diet.
Is Ak Awshar cheese vegetarian?
Traditional Ak Awshar cheese uses animal rennet, so it is not vegetarian. Some modern producers may offer vegetarian versions with microbial rennet. Always check the label when purchasing Ak Awshar cheese for dietary needs.
How does Ak Awshar cheese compare to feta?
Ak Awshar cheese is firmer and less briny than most feta cheeses. It has a crumbly texture similar to feta but a distinct sheep’s milk flavor. Ak Awshar cheese typically ages longer than fresh feta varieties.
Recipe Ideas
Ak Awshar and Herb Flatbread
This recipe highlights Ak Awshar’s melting qualities in a traditional Turkmen snack. The cheese adds a savory depth to the soft flatbread dough. Fresh herbs like dill and mint enhance the overall flavor profile. It makes an excellent appetizer or light meal.
Prepare the flatbread on a hot griddle for authentic texture. The heat causes Ak Awshar to become slightly gooey without losing its structure. Serve immediately with yogurt dip for a complete experience. This dish pairs well with fresh salads or soups.
- 250 grams all-purpose flour
- 150 grams crumbled Ak Awshar cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped mint
- 120 milliliters warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Mix flour and salt in a large bowl.
- Add warm water and olive oil to form a dough.
- Knead for 5 minutes until smooth.
- Cover and rest for 30 minutes.
- Roll dough into a circle about 0.5 centimeters thick.
- Sprinkle Ak Awshar cheese and herbs over half the circle.
- Fold the other half over and seal edges.
- Cook on a hot griddle for 3 minutes per side.
- Slice and serve warm.
Ak Awshar Stuffed Peppers
Bell peppers stuffed with Ak Awshar create a vibrant and satisfying dish. The cheese’s saltiness balances the sweetness of roasted peppers. This recipe works well as a vegetarian main course or side dish. It showcases Ak Awshar’s versatility in baked preparations.
Choose red or yellow peppers for their mild flavor. The baking process softens the peppers and melts the cheese filling. Ak Awshar maintains its distinct taste even when heated. Add rice or bulgur to the stuffing for extra substance.
- 4 large bell peppers
- 200 grams crumbled Ak Awshar cheese
- 100 grams cooked rice
- 1 finely chopped onion
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat oven to 180 degrees Celsius.
- Cut tops off peppers and remove seeds.
- Sauté onion in olive oil until soft.
- Mix onion with Ak Awshar cheese, rice, tomato paste, and spices.
- Stuff peppers with the mixture.
- Place in a baking dish and drizzle with olive oil.
- Bake for 25 minutes until peppers are tender.
- Serve hot with a side salad.
Similar Cheeses and Alternatives
Brynza from neighboring countries shares Ak Awshar’s salty character and sheep’s milk base. However, brynza is often younger and more moist. Turkish Beyaz Peynir offers a similar crumbly texture but uses cow’s milk. Greek feta provides a briny alternative, though it is typically softer. For a firmer option, consider Spanish Manchego, which has a nuttier profile. Each cheese brings unique regional influences to the table.