Testouri

Testouri is a type of cheese originating from Tunisia. It is named after the town of Testour, where it was first produced. Testouri cheese is traditionally made from sheep's milk or goat's milk, and is known for its unique texture and flavor.

History

The production of Testouri cheese dates back to the Berber people, who have inhabited the region of Tunisia for thousands of years. The cheese is named after the town of Testour, which was established by Andalusian refugees in the 17th century. The refugees brought with them their knowledge of cheese-making, which they passed down through generations.

Production

Testouri cheese is traditionally made from unpasteurized sheep's milk or goat's milk. The milk is first heated to a specific temperature, then rennet is added to coagulate the milk. The curds are then separated from the whey and placed in a traditional clay pot known as a "testouri", from which the cheese gets its name. The cheese is then left to age for a period of time, which can vary depending on the desired flavor and texture.

Characteristics

Testouri cheese is known for its unique texture and flavor. It has a soft, creamy texture and a slightly tangy flavor. The cheese is often served with olive oil and bread, and is a common ingredient in many traditional Tunisian dishes.

See also

• List of cheeses
• Cuisine of Tunisia