Misjaf
Misjaf [MEE-shav], is a hard, high-fat ovorn cheese originally from the cool upland areas of the Essep homelands of Vildon, now found throughout Hesjbagaaia and southwestern Ororr. Misjaf means “mountain food”, since it was the staple food of upland people for surviving the winter months.
Food and Drinkplugin-autotooltip__small plugin-autotooltip_bigFood & Drink
Topics related to food and drink, including fruits, vegetables, grains, meats, dishes and alcoholic drinks.
Food and foodstuffs
Drinks
topics cult1
This is in a series of articles about Food and Drinkplugin-autotooltip__small plugin-autotooltip_bigFood & Drink
Topics related to food and drink, including fruits, vegetables, grains, meats, dishes and alcoholic drinks.
Food and foodstuffs
Drinks
topics cult1.
Misjaf is made throughout Hesjbagaaia with different regional flavours and varieties, but there are broadly two types sold in markets, “mountain cheese”, and “straw cheese”. Mountain cheese is place in wooden (or slate) frames with a weight on top to press out the liquid before being stored usually in caves, where it can stay curing for months or years. Traditionally salt caves were used, with the rind rubbed in rock salt, but today salt is often added later, or the cheese is soaked in a brine bath.
Straw cheese (lomesjaf) is placed in a flexible frame of reeds or straw secured by string, sometimes with flavourings added or the top and sides decorated with green leaves. Lomesjaf is usually made in the spring with high fat milk from calving, and is made to be eaten within a few weeks or months. Consequently the hard misjaf is more commonly known, since it is more suited to long storage and transportation.