karttumis

Karttumis is a term that refers to a specific type of artisanal cheese traditionally produced in the mountainous regions of Central Asia, particularly in countries like Kyrgyzstan and Tajikistan. The cheese is made from the milk of yaks or sheep, though cow's milk is also sometimes used. The production process is largely manual and follows age-old techniques passed down through generations.

The milk is typically curdled using natural rennet, often derived from animal stomachs. Once the curds are formed, they are pressed and then aged in cool, dark environments. The aging period can vary, influencing the final texture and flavor of the karttumis. Younger cheeses tend to be softer and milder, while aged versions develop a firmer texture and a more pronounced, often tangy, taste.

Karttumis is characterized by its dense, crumbly texture and a distinct aroma that can range from mildly lactic to pungent, depending on the aging process and the type of milk used. It is often consumed on its own, served as part of a cheese platter, or incorporated into local dishes, such as stews or bread. The nutritional profile of karttumis is rich in protein and calcium, reflecting its dairy origin. Due to its regional specificity, karttumis is not widely known or available outside of its traditional production areas, making it a niche delicacy for enthusiasts of artisanal dairy products.