Cheese and qurt
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Selling: Cheese and qurt
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Looking to buy: Cheese and qurt
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About this section
The dairy shelf: qurt, suzma and curd, brined cheese, hard and soft cheese, butter and cream. Two lines drive the search, what the product is and which milk it came from, whether cow, goat, sheep, camel or a mix. Qurt from sheep milk and qurt from cow milk taste noticeably apart, which is why the milk is asked about first. Net weight and shelf life are on the card, and home production carries shorter dates, which is the absence of preservatives rather than a fault.
What is the difference between qurt and suzma?
Suzma is drained sour milk, thick and soft, eaten with a spoon. Qurt is made from suzma: salted, rolled into balls and dried, after which it keeps for months and travels without any trouble.
Which milk should I choose?
Sheep and camel milk give a sharper taste and more fat, goat is milder, cow milk is the most familiar of the three. The source is a line on the card and the results can be filtered by it.
How long does farmhouse cheese keep?
The term is given in days. Fresh brined cheese and suzma last days in the cold, hard cheese weeks, dry qurt months at room temperature. Ask for the production date when you buy.
Can I buy in bulk for a teahouse?
Yes, some farms tick the recurring supply mark on the card. A schedule, the volume and the price are agreed straight from the listing, as the site never enters the payment.