Byaslag

This type of mild, unripened cheese is produced on the basis of raw MILK. The milk is heated over a gentle fire, then a curdling agent such as WHEY or yoghurt (TARAG) is added gradually, causing the milk to separate. During this process it is important to regulate the temperature of the milk and the quantity of curdling agent, as too much of the latter can produce a bitter-tasting cheese, while too little can result in the incomplete separation of the curd. Once the curd has properly formed it is drained and wrapped tightly in a cloth or put into a cotton sack, then placed between two flat boards with a heavy weight over the top, and left until the remaining whey has been squeezed out. The resulting cheese is typically eaten with cream, but is not generally consumed as part of the daily diet so much as when travelling, or as a food to be offered to visitors or set on the table during weddings and festivities.

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