{"id":60,"date":"2026-08-20T13:33:57","date_gmt":"2026-08-20T10:33:57","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=60"},"modified":"2026-10-15T15:16:08","modified_gmt":"2026-10-15T12:16:08","slug":"tcherk-ez","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/tcherk-ez\/","title":{"rendered":"Tcherk-Ez"},"content":{"rendered":"
\n

Tcherk-Ez is a fresh goat cheese in the traditional Circassian style, made from 100% pasteurized goat milk and ready for sale after two days. It has a semi-hard, supple, elastic texture and a clean, very delicate milky flavour.<\/p>\n

\n
\"GoatGoat milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

A fresh goat cheese in the style of traditional Circassian cheese.<\/p>\n

Making and ripening<\/h3>\n

Handmade from 100% pasteurized goat milk, and after just two days (with no long ageing) it is ready to sell and to eat. The short rest keeps the fresh, clean taste of the goat milk; Tcherk-Ez is all about simplicity, freshness and delicacy.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

A semi-hard, supple, elastic texture \u2014 it can be sliced, cubed or crumbled by hand. Its firm structure suits heating: grilled or seared, it browns on the outside and softens inside, but keeps its shape and does not melt in the pan. Its flavour is milky, clean and very delicate, with a very subtle saltiness and a light acidity that adds balance and freshness.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Serve it as it is with fresh vegetables, olives, olive oil, za\u2019atar and warm bread \u2014 ideal for a Mediterranean platter, salads, sandwiches, pastries, quiches and breakfast dishes. Recommended: sear it briefly in a pan or on the grill, creating a golden crust while the centre stays supple. When serving cold, take it out of the fridge about 20 minutes ahead.<\/p>\n<\/div>\n

\n

\u201cCircassian cheese, or Adyghe kuaye in the Circassian language, is a traditional cheese that originates in the Caucasus mountains. It was passed down from generation to generation as part of home and kitchen life, and also came to the Galilee with the Circassian community that settled in the villages of Kfar Kama and Rehaniya. It is a simple, direct cheese, with a firm yet delicate texture, a milky flavour and a pleasant saltiness.<\/p>\n

The way it is made is very similar to ricotta: the liquid is heated, acidified, and the curd that rises and separates from it is gathered. But there is an essential difference \u2014 while ricotta is made from the whey left after making another cheese, Circassian cheese is made from whole milk. The result is a richer, fuller cheese, with a milky presence and a distinctive texture.<\/p>\n

Local Circassian cheese is traditionally made from cow\u2019s milk, but when I set out to make our version, it was clear to me that it too had to speak the language of Rom Farm. So I adapted the recipe to our goat milk, which gives the cheese freshness, depth and delicate pasture flavours.<\/p>\n

And so \u201cTcherk-Ez\u201d was born \u2014 a play on words joining Circassian cheese with the goats (\u201cez\u201d in Hebrew) the milk comes from. The name reflects exactly what I wanted to create: a cheese that draws on an ancient regional tradition, but takes on a new interpretation through our herd, our land and our work.<\/p>\n

\u201cTcherk-Ez\u201d is a fresh cheese with a pleasant texture and a balanced flavour, which you can enjoy as it is or use in cooking and baking. To me, it tells a very Galilean story \u2014 a meeting between a tradition that came from the Caucasus, a community that preserved it for generations, and local goat milk that gives it a new voice.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Tcherk-Ez<\/h2>\n
\nWhat is Tcherk-Ez made from?<\/summary>\n

Handmade from 100% pasteurized goat milk, and after just two days (with no long ageing) it is ready to sell and to eat. The short rest keeps the fresh, clean taste of the goat milk; Tcherk-Ez is all about simplicity, freshness and delicacy.<\/p>\n<\/details>\n

\nHow should I serve Tcherk-Ez, and with which wine?<\/summary>\n

Serve it as it is with fresh vegetables, olives, olive oil, za\u2019atar and warm bread \u2014 ideal for a Mediterranean platter, salads, sandwiches, pastries, quiches and breakfast dishes. Recommended: sear it briefly in a pan or on the grill, creating a golden crust while the centre stays supple. When serving cold, take it out of the fridge about 20 minutes ahead. Recommended wine pairing: Sauvignon Blanc.<\/p>\n<\/details>\n

\nHow should I store Tcherk-Ez at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A goat milk cheese in the traditional Circassian style, handmade.<\/p>\n","protected":false},"featured_media":40,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Tcherk-Ez","_gv_en_excerpt":"

A goat milk cheese in the traditional Circassian style, handmade.<\/p>","_gv_en_content":"

\n

Tcherk-Ez is a fresh goat cheese in the traditional Circassian style, made from 100% pasteurized goat milk and ready for sale after two days. It has a semi-hard, supple, elastic texture and a clean, very delicate milky flavour.<\/p>\n

\"GoatGoat milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

A fresh goat cheese in the style of traditional Circassian cheese.<\/p>\n

Making and ripening<\/h3>\n

Handmade from 100% pasteurized goat milk, and after just two days (with no long ageing) it is ready to sell and to eat. The short rest keeps the fresh, clean taste of the goat milk; Tcherk-Ez is all about simplicity, freshness and delicacy.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

A semi-hard, supple, elastic texture \u2014 it can be sliced, cubed or crumbled by hand. Its firm structure suits heating: grilled or seared, it browns on the outside and softens inside, but keeps its shape and does not melt in the pan. Its flavour is milky, clean and very delicate, with a very subtle saltiness and a light acidity that adds balance and freshness.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Serve it as it is with fresh vegetables, olives, olive oil, za\u2019atar and warm bread \u2014 ideal for a Mediterranean platter, salads, sandwiches, pastries, quiches and breakfast dishes. Recommended: sear it briefly in a pan or on the grill, creating a golden crust while the centre stays supple. When serving cold, take it out of the fridge about 20 minutes ahead.<\/p>\n<\/div>\n

\u201cCircassian cheese, or Adyghe kuaye in the Circassian language, is a traditional cheese that originates in the Caucasus mountains. It was passed down from generation to generation as part of home and kitchen life, and also came to the Galilee with the Circassian community that settled in the villages of Kfar Kama and Rehaniya. It is a simple, direct cheese, with a firm yet delicate texture, a milky flavour and a pleasant saltiness.<\/p>

The way it is made is very similar to ricotta: the liquid is heated, acidified, and the curd that rises and separates from it is gathered. But there is an essential difference \u2014 while ricotta is made from the whey left after making another cheese, Circassian cheese is made from whole milk. The result is a richer, fuller cheese, with a milky presence and a distinctive texture.<\/p>

Local Circassian cheese is traditionally made from cow\u2019s milk, but when I set out to make our version, it was clear to me that it too had to speak the language of Rom Farm. So I adapted the recipe to our goat milk, which gives the cheese freshness, depth and delicate pasture flavours.<\/p>

And so \u201cTcherk-Ez\u201d was born \u2014 a play on words joining Circassian cheese with the goats (\u201cez\u201d in Hebrew) the milk comes from. The name reflects exactly what I wanted to create: a cheese that draws on an ancient regional tradition, but takes on a new interpretation through our herd, our land and our work.<\/p>

\u201cTcherk-Ez\u201d is a fresh cheese with a pleasant texture and a balanced flavour, which you can enjoy as it is or use in cooking and baking. To me, it tells a very Galilean story \u2014 a meeting between a tradition that came from the Caucasus, a community that preserved it for generations, and local goat milk that gives it a new voice.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Tcherk-Ez<\/h2>
What is Tcherk-Ez made from?<\/summary>

Handmade from 100% pasteurized goat milk, and after just two days (with no long ageing) it is ready to sell and to eat. The short rest keeps the fresh, clean taste of the goat milk; Tcherk-Ez is all about simplicity, freshness and delicacy.<\/p><\/details>

How should I serve Tcherk-Ez, and with which wine?<\/summary>

Serve it as it is with fresh vegetables, olives, olive oil, za\u2019atar and warm bread \u2014 ideal for a Mediterranean platter, salads, sandwiches, pastries, quiches and breakfast dishes. Recommended: sear it briefly in a pan or on the grill, creating a golden crust while the centre stays supple. When serving cold, take it out of the fridge about 20 minutes ahead. Recommended wine pairing: Sauvignon Blanc.<\/p><\/details>

How should I store Tcherk-Ez at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Tcherk-Ez","_gv_fr_excerpt":"

Un fromage au lait de ch\u00e8vre dans le style circassien traditionnel, fait \u00e0 la main.<\/p>","_gv_fr_content":"

\n

Le Tcherk-Ez est un fromage de ch\u00e8vre frais dans le style circassien traditionnel, fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9 et pr\u00eat \u00e0 la vente apr\u00e8s deux jours. Il a une texture mi-dure, souple et \u00e9lastique, et une saveur lact\u00e9e, nette et tr\u00e8s d\u00e9licate.<\/p>\n

\"LaitLait de ch\u00e8vre<\/strong><\/span><\/div>
<\/span>Accord vin : Sauvignon blanc<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Un fromage de ch\u00e8vre frais dans le style du fromage circassien traditionnel.<\/p>\n

Fabrication et affinage<\/h3>\n

Fait \u00e0 la main \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9, il est pr\u00eat \u00e0 \u00eatre vendu et d\u00e9gust\u00e9 apr\u00e8s seulement deux jours (sans long affinage). Ce court repos pr\u00e9serve le go\u00fbt frais et net du lait de ch\u00e8vre ; le Tcherk-Ez, c\u2019est la simplicit\u00e9, la fra\u00eecheur et la d\u00e9licatesse.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

Une texture mi-dure, souple et \u00e9lastique \u2014 on peut le trancher, le couper en d\u00e9s ou l\u2019\u00e9mietter \u00e0 la main. Sa structure ferme se pr\u00eate \u00e0 la cuisson : grill\u00e9 ou saisi, il dore \u00e0 l\u2019ext\u00e9rieur et s\u2019attendrit \u00e0 l\u2019int\u00e9rieur, mais garde sa forme et ne fond pas dans la po\u00eale. Sa saveur est lact\u00e9e, nette et tr\u00e8s d\u00e9licate, avec une salinit\u00e9 tr\u00e8s subtile et une l\u00e9g\u00e8re acidit\u00e9 qui apporte \u00e9quilibre et fra\u00eecheur.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Servez-le tel quel avec des l\u00e9gumes frais, des olives, de l\u2019huile d\u2019olive, du zaatar et du pain chaud \u2014 id\u00e9al pour un plateau m\u00e9diterran\u00e9en, les salades, les sandwichs, les p\u00e2tisseries, les quiches et les petits-d\u00e9jeuners. Recommand\u00e9 : saisissez-le bri\u00e8vement \u00e0 la po\u00eale ou au gril, pour former une cro\u00fbte dor\u00e9e tandis que le c\u0153ur reste souple. Pour le servir froid, sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant.<\/p>\n<\/div>\n

\u00ab Le fromage circassien, ou adyghe kuaye en langue circassienne, est un fromage traditionnel originaire des montagnes du Caucase. Il s\u2019est transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration dans la vie de la maison et de la cuisine, et il est aussi arriv\u00e9 en Galil\u00e9e avec la communaut\u00e9 circassienne install\u00e9e dans les villages de Kfar Kama et de Rehaniya. C\u2019est un fromage simple et direct, \u00e0 la texture ferme mais d\u00e9licate, \u00e0 la saveur lact\u00e9e et \u00e0 la salinit\u00e9 agr\u00e9able.<\/p>

Sa fabrication ressemble beaucoup \u00e0 celle de la ricotta : le liquide est chauff\u00e9, acidifi\u00e9, et l\u2019on recueille le caill\u00e9 qui remonte et s\u2019en s\u00e9pare. Mais il y a une diff\u00e9rence essentielle \u2014 alors que la ricotta est faite \u00e0 partir du lactos\u00e9rum restant apr\u00e8s la fabrication d\u2019un autre fromage, le fromage circassien est fait \u00e0 partir de lait entier. Le r\u00e9sultat est un fromage plus riche et plus complet, \u00e0 la pr\u00e9sence lact\u00e9e et \u00e0 la texture caract\u00e9ristique.<\/p>

Le fromage circassien local est traditionnellement fait au lait de vache, mais quand j\u2019ai entrepris de faire notre version, il \u00e9tait clair pour moi qu\u2019il devait lui aussi parler la langue de la ferme Rom. J\u2019ai donc adapt\u00e9 la recette \u00e0 notre lait de ch\u00e8vre, qui donne au fromage fra\u00eecheur, profondeur et de d\u00e9licates saveurs de p\u00e2turage.<\/p>

C\u2019est ainsi qu\u2019est n\u00e9 \u00ab Tcherk-Ez \u00bb \u2014 un jeu de mots qui associe le fromage circassien aux ch\u00e8vres (\u00ab ez \u00bb en h\u00e9breu) dont provient le lait. Le nom refl\u00e8te exactement ce que je voulais cr\u00e9er : un fromage qui puise dans une tradition r\u00e9gionale ancienne, mais prend une interpr\u00e9tation nouvelle \u00e0 travers notre troupeau, notre terre et notre travail.<\/p>

\u00ab Tcherk-Ez \u00bb est un fromage frais \u00e0 la texture agr\u00e9able et \u00e0 la saveur \u00e9quilibr\u00e9e, que l\u2019on peut d\u00e9guster tel quel ou utiliser en cuisine et en p\u00e2tisserie. Pour moi, il raconte une histoire tr\u00e8s galil\u00e9enne \u2014 la rencontre entre une tradition venue du Caucase, une communaut\u00e9 qui l\u2019a pr\u00e9serv\u00e9e pendant des g\u00e9n\u00e9rations, et un lait de ch\u00e8vre local qui lui donne une voix nouvelle. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur le Tcherk-Ez<\/h2>
De quoi est fait le Tcherk-Ez ?<\/summary>

Fait \u00e0 la main \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9, il est pr\u00eat \u00e0 \u00eatre vendu et d\u00e9gust\u00e9 apr\u00e8s seulement deux jours (sans long affinage). Ce court repos pr\u00e9serve le go\u00fbt frais et net du lait de ch\u00e8vre ; le Tcherk-Ez, c\u2019est la simplicit\u00e9, la fra\u00eecheur et la d\u00e9licatesse.<\/p><\/details>

Comment servir le Tcherk-Ez, et avec quel vin ?<\/summary>

Servez-le tel quel avec des l\u00e9gumes frais, des olives, de l\u2019huile d\u2019olive, du zaatar et du pain chaud \u2014 id\u00e9al pour un plateau m\u00e9diterran\u00e9en, les salades, les sandwichs, les p\u00e2tisseries, les quiches et les petits-d\u00e9jeuners. Recommand\u00e9 : saisissez-le bri\u00e8vement \u00e0 la po\u00eale ou au gril, pour former une cro\u00fbte dor\u00e9e tandis que le c\u0153ur reste souple. Pour le servir froid, sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant. Accord vin recommand\u00e9 : sauvignon blanc.<\/p><\/details>

Comment conserver le Tcherk-Ez \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[18],"product_tag":[],"class_list":["post-60","product","type-product","status-publish","has-post-thumbnail","product_cat-fresh","pa_milk-27","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=60"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/40"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=60"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=60"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}