Zhongya
| Zhongya | |
|---|---|
| Other names | Zhongia |
| Town | Senadon |
| 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/sourness of Zhongya or to enhance the sweetness 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.
Zhongya originated during the Constructionist Era earlier than the Seiranian Sabaphos. The practice of making Zhongya originated in Senadon, which helped to establish Senadon as a center of food production and later as a market village. The recipe of Zhongya made its way out of Senadon through means of families. Families typically dedicated generations to producing Zhongya as a living, leading to new prosepects to be spread out through the planet of Imedio. By the time of the Molchanic Sabaphos, Zhongya had become a planet-wide staple using different regional variations of the Tkha.
Today, the majority of Zhongya is produced within the cities of Senadon and Serenope, making up at least 65% of all Zhongya produced within the Akannite Confederation. Other important cities that produce Zhongya include Asatiani, Astillia, Ochamchire and Ambrolauri. All of these different Zhongya production cities typically have different regional variations that differentiate in appearance, texture, feel and taste. All Zhongya regional variations however, follow a basic process that includes the brining and aging process that is then inspected and marked.
Zhongya's inspection and marking is charged with the Inspection Committee, which is a committee of representative with approved companies manufacturing Zhongya that establish the bare basics to qualify a cheese of Zhongya as Zhongya. As such, barrels must meet a classification on regional variation, standards according to tradition and a minimum of eight months of age. The process however, changes between regions considering the mixture of the initial milks with Tkhas and Tskhvaris as well as the total mixture during coagulation where other ingredients may be introduced.
Zhongya is used mainly as a table cheese, where it is eaten typically in a sliced or crumbled form. However, Zhongya within several other regions is considered to be a cooking cheese, where it is used in recipes. More traditionalist places where Zhongya originated use it as a table cheese, while places who adopted Zhongya into their cuisine use Zhongya as a cooking cheese.
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.
Zhongya is typically represented with 
, a ligature that uses Asomtavruli, an ancient form of writing Akannite. The character Ⴃ with a Ⴀ superimposed on the empty area, it spells out და in modern script. Pronounced "da", the ligature has come to represent manufacturers that produce Zhongya. Its original meaning is understood to be "and", but has shifted to be a representation of Zhongya.
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. The curd is placed in small containers to create small individual wheels of Zhongya. Before the aging process begins, the cheese itself 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 placed within a wooden barrel or a metal container, typically stacked on top of each other and separated by thin sheets of wood. The cheese is then brined with a 6% salinity in water solution that is introduced into the barrel. The container is kept at specifically around 80°F and needs to maintain this 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 eight 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 given a proper seal of recognition along with standard and prefix. 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 typically 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.
Reviewing
Standards
Each political entity has different food standards that are apart of the Akannite Confederation. No law from the three systems exists preventing off-brand Zhongya from being sold. However, wholesalers and merchandisers typically do not buy Zhongya that is not certified by the Zhongya Inspection Committee. The Zhongya Inspection Committee has a minimum standard that must be made by manufacturers and artisans in order to be classified as "Zhongya", which includes:
- A base of Tkha Milk that must make up more than 50% of pre-brining mix.
- Introduction of different ingredients to create a regional variation must contain a majority of Tkha milk.
- Brined with a solution of water with a measured 5% salinity.
- Aged for a period of at least 8 months, recieveing the qualification of Fresh Zhongya
The listed main ingredients introduced before or during the curding process are listed on the barrel, including the regional variation of the Tkha sourced from. Dzveli Zhongya will be listed as 100% Senadonian Tkha on its barrel, while Serenop'iuli Zhongya will be listed as 90% Senadonian Tkha and 10% Imedian Serenopian Whiteberry. This is then typically reflected on the packaging of Zhongya.
There is also a limited list that is updated by the Zhongya Inspection Committee that lists specific ingredients that can be listed, that is dependent on different varations and the ingredients pre-curdling.
Prefixation
The Zhongya Inspection Committee in 427 introduced the prefixation system that became attached to the standard system as apart of the regulations process. As a result, the prefix is listed on the barrel. Typically, as a marketing strategy, the prefix and the ingredient precentage pre-curdling is put on the packaging to show its authenticity of Zhongya. It is required by the Zhongya Inspection Committee to place the prefix on the barrel to keep track on specific regional variations.
Currently the lastest prefix list issued by the Zhongya Inspection Committee is as follows:
| Prefix | Age Period | Notes |
|---|---|---|
| Akhali - ახალი Fresh |
8 months | Creamy, typically fresh out of the barrel Zhongya cheese. The cheapest classfication, it can be used as a hard spread or as soft sticky crumbles. Sold as a small solid block, cubes, rectangular slices, curmbled, or in the marked barrel. |
| Akt’iuri - აქტიური ყველი Active |
9 months | Creamy, smooth Zhongya cheese. The most often sold classification, Zhongya begins to become more solid and crumbly. Sold as a small solid block, cubes, retangular slices, crumbled, or in the marked barrel. |
| Akt’iuri Sarezervo - აქტიური სარეზერვო Active Reserve |
10 months | Creamy, smooth Zhongya cheese. Sold typically as a small solid block, as cubes, curmbled, or in the marked barrel. |
| Sarezervo - სარეზერვო Reserve |
11 months | Creamy, firm Zhongya cheese. At this point, Zhongya begins to get a strong sour taste while its texture becomes more firm. Typically sold as a small solid block, cubes, curmbled, or in the marked barrel. |
| Khelosani Sarezervo - ხელოსანი სარეზერვო Artisan Reserve |
12 months | Creamy, firm Zhongya cheese. Khelosani Sarezervo begins to impart a tangy taste, and is more firmer. Only sold as a small solid block, curmbled, or in the marked barrel. |
| Serenop’iuli Sarezervo - სერენოპიული სარეზერვო Serenopian Reserve |
16 months | Creamy, firm Zhongya cheese, made specifically from Tkha sourced from the area around Serenope. Only sold as a medium sized solid block, rectangular, or in the marked barrel. |
| Ast’iliuri Sarezervo - ასტილიური სარეზერვო Astillian Reserve |
16.5 months | Creamy, firm Zhongya cheese, made specfically from Tkha sourced from the area around Astillia. Typically more yellowed colored, only sold as a medium sized solid block, curmbled, or in the marked barrel. |
| Senadonuri Sarezervo - სენადონური სარეზერვო Senadonian Reserve |
18 months | Firm Zhongya cheese, made specifically in Senadon with traditional Senadonian Tkha. Produced only in licensed Senadonian cheese houses, only sold as a large solid or in the marked barrel. |
| Asatiani Tetri - ასათიანი თეთრი Asatiani Product |
20 months | Firm Zhongya cheese, made specifically from Tkha sourced from the area around Asatiani and K'anama. Only sold as a large solid block or in the marked barrel. |
| Senadonuri Khelosani Sarezervo - სენადონური ხელოსანი სარეზერვო Senadonian Artisan Reserve |
24 months | Form Zhongya cheese, made specifically in Senadon with traditional Senadonian Tkha. Produced only by licensed families passed down to current generation, only sold in a barrel. |
Inspection process
The inspection process is carried out by the Zhongya Inspection Committee. Initially, paperwork will be prepared from the manufacturer so that the Inspection Committee only needs to confirm the reported ingredients, age, brining and taste. Typically, the specific percent of water salinity prepared is only tested every month from every manufacturer, as the brine is typically not prepared fresh.
A small knife is prepared and then swipes into the leftmost part of a wheel. A look at the cheese is made to determine its color, its composition, its taste and its age. This inspection will determine whether or not the barrel itself will be labelled with the proper identification and prefixation. Identification step is only utilized as a means of checking from new or untrustworthy manufacturers that cannot confirm the reported ingredients on paperwork. Every barrel is then given an identification number, and then the prefix's acronym.
The inspection is preformed by three different people: a Zhongya cheese master, a Zhongya Inspection Committee representative, and a Zhongya Marketing representative. Typically the cheese master will preform the full inspection, with the swipe of Zhongya and determining its features. The Zhongya Inspection Committee examines and documents all paperwork, and gives the final marking after consulting with the cheese master. The Zhongya marketing representative typically will give every barrel a price based on the paperwork provided as well as the features and quality of the Zhongya barrel overall.
Inspection is considered complete once the final price of the barrel is determined from the Zhongya Marketing representative. The barrel is given a unique number by the Zhongya Inspection Committee representative. All paperwork included is given to the Zhongya Inspection Committee, and is afterwards entered into a system that exists until it is reported sold to either wholesalers or private estates.
Description
Dzveli Zhongya
Dzveli Zhongya (ძველი ჟონგია, Dzveli Zhongia) 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 seen as a base of Zhongya and for its pricing, as such it typically priced dependent on its age. Fresh, Active, Active Reserve, Reserve and Artisan Reserve are all sold at cheaper prices compared to regional prefixed Zhongya.
Senadonuri Zhongya
Senadonuri Zhongya (სენადონური ჟონგია, Senadonuri Zhongia) is Zhongya that is produced within the area around Senadon. Senadonuri Zhongya is typically marked and sold as Dzveli Zhongya, and only exists to clarify regional difference between Zhongyas. Senadonuri Zhongya exists as a base for further regional differences within Senadon which sometimes produce Zhongya differently.
Chrdiloet Senadonuri Zhongya
Chrdiloet Senadonuri Zhongya (ჩრდილოეთ სენადონური ჟონგია, Chrdiloet Senadonuri Zhongya) is Zhongya that is a variant of Senadonuri Zhongya that consists of a mixture of Tkha milk and the Senadonian Tskhvari, found in the north of Senadon. The addition of the Senadonian Tskhvari gives off a lightly yellow tinge to the coloring of the Zhongya. Chrdiloet Senadonuri Zhongya is brined for a period of nine months, and afterwards sold by the barrelful. This type of Zhongya is considered to be rare by the Zhongya Inspection Committee, and is not sold anywhere except local markets and directly to families within Senadon. As such, it is typically never approved by the Zhongya Inspection Committee.
Chrdiloet Senadonuri Zhongya is considered to be both a table cheese and a cooking cheese, and is typically utilized in cooking. With a much dryer texture but with a buttery-salty flavor, Chrdiloet Senadonuri Zhongya is used in several different recipes, most notably the Chrdiloet Tapli. Since it is rare and only sold in local markets, Chrdiloet Senadonuri Zhongya is not inspected by the Zhongya Inspection Committee. This is meant to prevent off-flavours from contaminating the taste of Zhongya.
Samkhret Senadonuri Zhongya
Samkhret Senadonuri Zhongya (სამხრეთ სენადონური ჟონგია, Samkhret Senadoniuri Zhongia) is Zhongya that is a variant of Senadonuri Zhongya that is identical to Dzveli Zhongya. Using Tkha milk as its base, it is brined and cold smoked using chips from the Mukha for a month after the end of its brining period. Found in the south of Senadon, it is given a slightly browned, baked pellicleto the coloring of the Zhongya. Brined for a period of eight months, it is sold by either a wheel, a quart or a square. Like Chrdiloet Senadonuri Zhongya, this type of Zhongya is considered to be rare, and is not sold anywhere except to local markets and directly to families within Senadon. As such, it is typically never approved by the Zhongya Inspection Committee.
Samkhret Senadonuri Zhongya is considered a purely table cheese and is not utilized in cooking. Given a mix of a dry exterior but a smoothened interior, it loses a lot of its acidic flavor leaving a mostly salty, smooth taste. Samkhret Senadonuri Zhongya is typically dressed with abreshumi and tarashen.
Serenop’iuli Zhongya
Serenop’iuli Zhongya (სერენოპიული ჟონგია, Serenop'iuli Zhongia) is Zhongya that is produced within the area around Serenope. Otherwise referred to as Serenopian Zhongya, it is much different as it is prepared slightly different from Dzveli Zhongya that imparts a completely different texture. Serenop'iuli Zhongya uses milk that is made from Serenopian Tkha, which is then flavored squeezed juices from the Imedian Serenopian Whiteberry which is added during the curding process. It is then brined, aged and marked. The addition of the Imedian Serenopian Whiteberry detracts the saltiness of a Zhongya cheese with slightly sweet aftertaste which creates a much more complex taste to the cheese. Serenopian Zhongya is semi-hard and unlike other Zhongya variants, lack holes.
Typically aged long, it is aged for 16 months. It is cut into retangular pieces when prepared, and can be fried. Its texture is typically more elastic and sticky than typical Dzveli Zhongya and can be smeared easily. It is the lowest priced of the regional variants of Zhongya but is higher than non-regional variants of Zhongya due to its age. It is much more readily available than Ast’iliuri Zhongya. Within the markets and the Zhongya aging system, cheese that is produced and aged in the stated requirements, being sourced from Serenope and aged for 16 months, they are apart of the Serenopian Reserve.
While belonging to the same branch, the Imedian Snowberry and the Imedian Cloudberry can but typically are not used. The Imedian Serenopian Whiteberry is larger and contains more flesh as opposed to the Imedian Snowberry, which is smaller in size; or the Imedian Cloudberry, which has a pit larger than either the Imedian Serenopian Whiteberry or the Imedian Snowberry. Zhongya that does use the Imedian Snowberry or the Imedian Cloudberry is referred to respectively as Serenop’iuli Mtis Zhongya and Serenop'iuli Tovli Zhongya. Serenop'iuli Mtis Zhongya tastes near identical but takes a much less yellow color with less sweet aftertaste, while Serenop'iuli Tovli Zhongya will take a much more harsh yellow colorand harder sweet aftertaste.
Ast’iliuri Zhongya
Ast’iliuri Zhongya (ასტილიური ჟონგია, Ast'iliuri Zhongia) is Zhongya that is produced within the area around Astillia. Otherwise referred to as Astillian Zhongya, it is yellow as opposed to white since it is sourced from both the Astillian Tkha and the Melchedze Tskhvari, with the Tskhvari giving off a yellow tinge. Ast’iliuri Zhongya also lacks a skin or crust, but have a much more dryer texture due to the addition of milk from the Tskvari. Aged within a barrel to give a richer taste and smoothen the typically dryer texture, the combination will give the Ast'iliuri Zhongya a more buttery flavor on top of the salty taste.
When served, Ast’iliuri Zhongya is typically served alongside additives that hide the dryer texture, such as herbs or oils. Typically Ast’iliuri Zhongya is priced higher than non-regional variants of Dzveli Zhongya, and is priced equal to that of Serenopian Reserve. Ast’iliuri Zhongya is aged for a period of 16 and a half months to garner a salty taste. Within the markets and the Zhongya aging system, cheese that is produced and aged in the stated requirements, being sourced from Astillia and aged for 16.5 months, they are apart of the Astillian Reserve.
Asatiani Tetri Zhongya
Asatiani Tetri Zhongya (ასათიანი თეთრი ჟონგია, Asatiani Tetri Zhongia) is Zhongya that is produced within the area around Asatiani. Otherwise referred to as Asatianian Zhongya or simply Tetri Zhongya, it is ripened with cream alongisde Tkha milk. Much more sour than typical Zhongya, it retains the same texture and feel, with much more distinguishable eyes. Easily smearable, it is has a much more pronounced taste stemming from the milk-cream mixture that comes off as sour. The salty taste is less pronounced.
When served, Asatiani Tetri Zhongya is typically used a topping and as a table cheese. It is sometimes smeared on bread as apart of Asatianian cuisine, but is more often used in salads in combination with Tapli and herbs. Within the markets and the Zhongya aging system, cheese that is produced and aged in the stated requirements, being sourced from Asatiani and aged for 20 months, they are apart of the Asatiani Product, known on Lesath and Serenope Regulus as Asatiani White.