Looks like a moldy rope, but in Turkey they eat it for breakfast every day

A unique string cheese called cheçil is popular in the mountain villages of Turkey. It is stretched into thousands of ultra-fine threads, salted, and left to mature, and the mold that appears is considered a sign of quality. The cheese is eaten plain, wrapped in flatbreads, and added to salads.

It is made from cow's or goat's milk: the milk is curdled, heated, and kneaded for a long time, then the cheese mass is repeatedly stretched until it turns into ultra-fine silky threads, sometimes thinner than a human hair. A single batch produces thousands of these "cheese noodles." The cheese is then salted, tightly packed into clay jars or wooden barrels, and left to mature.

Over time, a delicate white layer of mold appears on the surface, which is considered a sign of quality: the more mold, the richer the flavor. The finished cheese easily separates into a long web of stretchy threads. It's wrapped in flatbreads, added to salads, or eaten plain. Its flavor is salty, slightly sour, buttery-soft, and very chewy.