Suzme Pendir – Azerbaijan’s Traditional Strained Cheese

Suzme Pendir is a cherished traditional cheese from Azerbaijan, celebrated for its firm texture and tangy, salty flavor. This brined cheese is crafted from sheep’s milk or a blend of sheep and cow’s milk, offering a unique taste of the Caucasus. It is a staple on Azerbaijani tables, enjoyed for breakfast, in salads, or as a savory snack.

Distinctive Features

Suzme Pendir typically forms into small, irregularly shaped blocks or balls after its pressing and brining process. Its color ranges from a stark, pure white to a pale, creamy yellow, depending on the milk’s fat content and the specific production methods used. The texture is notably firm and crumbly, yet it retains a certain moistness from its brine bath. This cheese possesses a high salinity, which acts as a natural preservative and defines its bold, sharp flavor profile. The surface is often slightly dimpled from the cloths used during the draining process, and it has no rind.

The consistency is dense and grainy, making it perfect for grating or crumbling over dishes. Its humidity level is moderate, as much of the whey is expelled during the ‘suzme’ or hanging stage of production. The aroma is fresh and milky with a distinct salty tang that is immediately appetizing. When tasted, the initial saltiness gives way to the rich, underlying flavors of the pasture-fed milk. This cheese does not melt easily, which makes it ideal for cooking applications where its shape and texture need to be maintained.

Cheese Varieties

The primary variety of Suzme Pendir is made from pure sheep’s milk, which delivers the most authentic and robust flavor. This version is common in rural areas and mountainous regions where sheep farming is prevalent. Another popular variety incorporates cow’s milk, often creating a slightly milder and less salty cheese. This blend makes the cheese more accessible to a wider audience while still retaining its characteristic texture.

Some producers also create a version with added herbs, such as dried mint or thyme, which infuses the cheese with additional aromatic notes. In certain regions, a smoked variety of Suzme Pendir exists, where the cheese is lightly smoked over natural wood to impart a deep, rustic flavor. The size of the cheese can also vary, from small, bite-sized balls to larger blocks weighing up to a kilogram. These variations allow Suzme Pendir to adapt to different culinary uses and regional tastes across Azerbaijan.

History and Traditions

Suzme Pendir has deep roots in the nomadic and pastoral traditions of Azerbaijan. For centuries, shepherds in the Caucasus Mountains needed ways to preserve milk during long periods of transhumance. The technique of straining and brining cheese was a practical solution, providing a durable, nutrient-rich food source. This cheese became a fundamental part of the local diet, symbolizing resourcefulness and a connection to the land.

The region is also famous for its rich culinary heritage, including dishes like plov (pilaf), dolma, and kebabs, all of which often feature dairy products. Azerbaijan is known for its tea culture and produces excellent wines from local grape varieties. Suzme Pendir is traditionally served as part of a morning breakfast alongside fresh bread, butter, honey, and hot tea. It is also a key ingredient in many festive and everyday meals, embodying a taste of home for Azerbaijanis everywhere.

Production Process

The production of Suzme Pendir begins with fresh, high-quality sheep’s milk or a milk blend. The milk is gently warmed and then coagulated using rennet or a natural acidic agent like yogurt whey. This process forms curds, which are then cut to release the whey. The curds are gathered in a cloth bag and hung to drain for several hours, a step known as ‘suzme’ which means ‘to hang’ and gives the cheese its name.

After sufficient draining, the pressed curd is broken into pieces and shaped by hand into small blocks or balls. These shapes are then submerged in a concentrated brine solution for salting and preservation. The brining period can last from a few days to several weeks, depending on the desired saltiness and texture. The final product is stored in its brine until consumption, which helps to maintain its moisture and extend its shelf life without refrigeration. This entire process relies on traditional methods that have been passed down through generations.

Wine or Beverage Pairings

Suzme Pendir pairs wonderfully with local Azerbaijani wines, which balance its salinity. A dry white wine like Bayan Shira or a light red such as Madrasa complements the cheese’s sharpness without overpowering it. These regional wines often have the acidity and fruit notes needed to cut through the salt and fat. For a non-alcoholic option, strong black tea, the national drink of Azerbaijan, is a classic and perfect match.

Internationally, a crisp Sauvignon Blanc or a Greek Assyrtiko would mirror the pairing principles of the local wines. The high acidity and citrus notes in these wines cleanse the palate between bites of the salty cheese. A light lager beer also works well, its carbonation and bitterness providing a refreshing contrast. For a richer experience, a dry cider can offer apple notes that harmonize with the dairy flavors of the Suzme Pendir.

Suitable Fruit and Vegetables

Fresh, juicy tomatoes are an excellent companion to Suzme Pendir, their acidity and sweetness balancing the cheese’s salt. Cucumbers provide a cool, crisp contrast that highlights the cheese’s firm texture. Sweet melons, such as cantaloupe or watermelon, offer a classic pairing where the fruit’s sweetness counteracts the salinity beautifully.

Pomegranates, a national symbol of Azerbaijan, add a burst of tart-sweet juice and vibrant color to the cheese plate. Roasted bell peppers, either red or yellow, bring a smoky sweetness that complements the dairy notes. Fresh herbs like mint, dill, and cilantro are often served alongside to add aromatic freshness that enhances every bite of the cheese.

Suitable Meat and Fish dishes

Suzme Pendir is frequently crumbled over grilled lamb kebabs, a staple of Azerbaijani cuisine. The cheese melts slightly from the heat, adding a salty, creamy dimension to the savory meat. It is also a key ingredient in Kutab, a stuffed flatbread often filled with minced meat and greens. The cheese adds richness and depth to the filling.

With fish, it pairs well with simply grilled trout or white fish from the Caspian Sea. The cheese can be incorporated into a stuffing for the fish or served crumbled on top after cooking. In traditional dishes, it is sometimes used in a sauce for boiled chicken, providing a tangy and salty counterpoint to the mild poultry. Its robust flavor stands up well to the strong spices used in many Azerbaijani meat dishes.

Presentation

Remove Suzme Pendir from its brine and pat it dry with a paper towel about 30 minutes before serving. Let it come to room temperature, around 18-20°C, to allow its full aroma and flavor to develop. Present it on a simple wooden board or a slate plate to evoke its rustic origins. Arrange the cheese in a loose cluster rather than a formal pattern to keep the presentation inviting and natural.

Use a small, sharp knife for guests to cut or break off pieces themselves. Provide a separate serving knife if the cheese is particularly crumbly. Accompany the cheese with slices of fresh, crusty bread or traditional Azerbaijani flatbreads like Lavash. Include small bowls of accompanying fruits, nuts, and herbs to allow guests to create their own perfect bites.

Recipe Ideas

Azerbaijani Suzme Pendir and Herb Salad

This refreshing salad showcases Suzme Pendir as the star ingredient, combined with the fresh flavors of a Azerbaijani garden. It is a common starter or side dish, perfect for a light lunch or as part of a larger mezze spread. The saltiness of the cheese means you need very little additional seasoning, allowing the natural ingredients to shine. It is quick to assemble and celebrates simplicity and freshness.

The combination of crisp vegetables, fragrant herbs, and creamy, salty cheese is both nutritious and satisfying. This dish is traditionally served at room temperature, making it ideal for preparing ahead of time. It pairs beautifully with grilled meats or can stand alone as a vegetarian main course. The recipe is flexible, allowing you to use whatever fresh herbs are most available to you.

• 200g Suzme Pendir, crumbled
• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• A large handful of fresh parsley, chopped
• A large handful of fresh mint, chopped
• A large handful of fresh cilantro, chopped
• 2 tbsp pomegranate molasses (optional)
• 3 tbsp extra virgin olive oil
• Freshly ground black pepper to taste

1. In a large salad bowl, combine the diced tomatoes, cucumber, and sliced red onion.
2. Add the chopped parsley, mint, and cilantro to the bowl.
3. Crumble the Suzme Pendir over the vegetable and herb mixture.
4. In a small jar, whisk together the olive oil and pomegranate molasses (if using).
5. Drizzle the dressing over the salad and toss gently to combine.
6. Season with a generous grind of black pepper. Serve immediately.

Suzme Pendir and Spinach Göyərti Küküsü (Herb Frittata)

This hearty frittata is a popular way to use Suzme Pendir in a cooked dish for breakfast or brunch. Known locally as a ‘kükü’, it is an egg-based dish packed with greens and herbs. The cheese adds a salty, creamy element that binds the ingredients together beautifully. It is a versatile recipe that can be served hot, warm, or at room temperature.

The frittata is a fantastic make-ahead option for feeding a crowd or for quick weekday meals. The robust flavor of the cheese means it stands up well to the earthy taste of spinach and the sharpness of the herbs. This dish is a complete meal in itself, often accompanied by a simple tomato salad and bread. It embodies the Azerbaijani principle of creating satisfying, flavorful food from simple, fresh ingredients.

• 8 large eggs
• 150g Suzme Pendir, crumbled
• 200g fresh spinach, washed and roughly chopped
• 1 small bunch of scallions, finely chopped
• 1 large handful of fresh dill, chopped
• 1 large handful of fresh parsley, chopped
• 2 tbsp olive oil or butter
• Salt and black pepper to taste

1. Preheat your oven’s grill function to medium-high heat.
2. In a large, oven-safe frying pan, heat the olive oil or butter over medium heat.
3. Sauté the scallions for 2 minutes until softened, then add the spinach and cook until wilted.
4. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the fresh herbs and crumbled cheese.
5. Pour the egg mixture over the spinach and scallions in the pan. Cook without stirring for 5-6 minutes until the edges are set.
6. Transfer the pan to the oven and grill for 3-4 minutes until the top is golden brown and puffed. Slice and serve.

Similar Cheeses and Alternatives

Feta cheese from Greece is perhaps the most well-known international alternative to Suzme Pendir. Both are brined white cheeses with a crumbly texture and salty, tangy flavor profile. Feta is typically made from sheep’s milk or a sheep and goat’s milk blend, protected by a PDO status. Bulgarian Sirene is another very close relative, sharing a similar production method and taste, often used in salads and pastries throughout the Balkans.

Within the Caucasus region, Georgian Sulguni offers a different texture as a brined, semi-soft cheese that is often smoked. Turkish Beyaz Peynir is virtually identical to Suzme Pendir in its production and usage, reflecting the shared culinary history of the region. For a less salty option, Italian Ricotta Salata provides a firm, salty grating cheese made from pressed whey, though it is not brined. When substituting, look for any firm, brined sheep’s milk cheese to best replicate the authentic character of Azerbaijani Suzme Pendir.