Cheeses
Kurt
Құрт
Kazakhstan
Salted sour milk is strained, shaped into firm pieces, and dried into a tangy travel cheese.
Original eatfuls sticker artwork
What it is
A closer look at Kurt.
Salted sour milk is strained, shaped into firm pieces, and dried into a tangy travel cheese.
What to look for
Know it when you find it.
The pieces should be hard enough to keep at room temperature, with a clean salty-sour taste and a crumbly centre.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kurt.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Aaruul
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Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
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Abertam is a cheese from Karlovy Vary, rooted in local cooking tradition.
Auvergne-Rhône-Alpes, France
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Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.