Tali
Eriwani cheese, also known by different local names such as Karab,
Tali, Kurini, Elisavetpolen, and Kasach, is made from fresh ewe's milk,
principally in the Caucasus. The milk is set at about 95 F. with enough
rennet to coagulate it in 20 minutes. The cured is broken up, put into a
sack to drain, and then pressed with stones until the whey stops running.
The cheese is salted in brine.
from USDA Handbook No. 54, Cheese Varieties and Descriptions, 1953.
George P. Sanders, Division of Dairy Products Research, Bureau of Dairy
Industry, Agricultural Research Administration
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