Zhongya

Zhongya
Other names	Zhongia
Source of milk	Senadonian Tkha
Pasteurised	No
Texture	Creamy
Aging time	min. 8 months
Certification	UTS

Zhongya (ჟონგია, Zhongia) is a traditionally Senadonian brined curd cheese made from the milk of a Senadonian Tkha. Typically ripened, Zhongya cheese is produced in a white grainy block, which is then crumbled. Zhongya is typically used to top off the Senadonian Salad, but is also used as a regional topping for salads. Zhongya itself is also served with the Imedian Whiteberry, typically the Imedian Highlander Snowberry to balance the saltiness of Zhongya or to enhance the sweetnes of the Imedian Whiteberry.

Zhongya itself has many variations across Imedio, however each one goes by a different name with Zhongya affixed at the end. The majority of Zhongya cheese variations are made using the same recipe with tweaks to certain instructions or to the base of the milk, which is usually a difference in the regional Tkha. Traditional Zhongya is referred to as Dzveli Zhongya, which infers the original base of a Senadonian Tkha with the original recipe of blending and creation. Today Zhongya is identified as an Akannus cuisine, meaning within races of the Akannites, Zhongya is universally shared in cuisine.

Etymology

The name Zhongya has had its origins lost. It is suggested that it is a constructed word that originates from Pre-Timeless Era, specifically during the Akannite Golden Era under the Ghadamian Sabaphos. Zhong (ჟონგ) came to represent milk that originated from a Tkha, while ya (ია) came to represent the product of that milk. Zhongya itself as a word is archiac and only used to refer to the cheese, as both Zhong and Ya as individual words were eliminated from vocabulary, as they were never fully used within Akannite vocabulary.

Production & Processing

Zhongya is made using a base of whole Tkha milk, traditionally only using Tkha milk sourced from the Senadonian Tkha. The milk is not pasturized to retain its original culture and keep the salty, acidic flavor. The Zhongya, at this point a curd, is then drained of whey using a specially created cloth bag specifically made to drain whey using rennet. They are then sliced and placed within a wooden barrel or a metal container. The curd is salted until a 5% salinity is achieved. Afterwards, the curd is left to infuse with the salt for several days. After infusion, the cheese is then brined with a 6% in water solution kept at specifically around a 80°F temperature. The use of a wooden barrel is preferable as it imparts a unique aging flavor, and remains uncontaminated with any metallic ions that could be introduced into the cheese.

Zhongya at minimum must be aged for 8 months, but can be aged for longer. The Zhongya barrel must then be inspected for possible infections or descripencies in the production process. All Zhongya barrels are inspected by the Zhongya Inspection Committee and afterwards sent to the regional office in order for the barrel to recieve its proper certification. As it is recognized as a UTS, regional variations are allowed by all must meet the minimum standards of its recipe, production and result. Barrels are marked with proper stamping indicating its region, the regional production method, its original production date and a UTS standard marking. Zhongya that is prepared in a metallic container is marked as such that it was produced in that method, and is transferred to a wooden container.

Zhongya is typically imported as opposed to produced in the planets of Lesath, Calagains, Sinindroli, Iridesa, Nagrium and Serenope Regulus. Production on these planets is allowed, but almost never happens with the exception of Calagains.

Description

Dzveli Zhongya

Dzveli Zhongya is the most produced type of Zhonga. Simply referred to as Zhongya, it is a white brined cheese. Zhongya lacks a skin or crust, with a creamy texture with a firm and smooth touch. Its taste is usually described as a mild saltiness with the same creamy and smooth texture. Zhongya does not melt easily due to the brining and is aged for 8 months. Lower quality or less aged Zhongya is typically creamier, with a lack of graininess. Sometimes it is packaged specifically as a cream, where High quality Zhongya is aged for longer, typically for a period of 10-12 months, imparting a significantly more sour taste.

Dzveli Zhongya is sold very cheaply in a spreadable form, but is more expensive in its crumbled form.