Although it has similar names with different types, it is known as a cheese unique to Kars Çeçil. The main difference is that it is made with milk that has not been skimmed and has started to sour. The heated milk is fermented and when it starts to coagulate, the fillets formed are wrapped around it with a stick or ladle, then taken into a kneading bowl, during which it is necessary to maintain a temperature of about 55-60 degrees, the cheese is shaped and pickled in braids or in long pieces and left to marinate. Breakfast, pastries, cheese plates