Smoked braided curd

Braided while warm and cold-smoked. A format built for a market stall rather than a cellar.

MilkCow

TextureElastic

RegionSouthern lowland plains

Aging1–2 weeks

What to look for

Smoke on the outside only, in a thin band. Smoke all the way through means heat, not time.

Curd ripened to the right acidity, then stretched in hot water and torn into balls. The texture is decided in…

The same stretch, then shaped, brined and hung to dry for months. Layers stay visible in the paste.