Swirn
Tschil cheese, known also as Leaf, Telpanir, and Swirn, is made in
Armenia from either ewe's or cow's sour skim milk. The milk is heated
to a temperature of 122 F. in a kettle over a fire. The whey is removed
and the curd is kneaded by hand until it is fairly dry and firm; then it
is
pressed into cakes. The cakes are placed in a wooden trough, salted, and
ripened for 5 to 8 days. When a number of cakes have been made, they
are broken up and packed in skins.
From George P. Sanders, Cheese Varieties and Descriptions,
USDA Handbook No. 54, 1953
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