Çökelek (Azerbaijani: Şor) is a fermented and acid/heat coagulated fresh cheese from Turkey and Azerbaijan.[1] It can be produced from heating fermented buttermaking by-products such as buttermilk (
yayıkaltı), though skimmed milk yogurt can also be used as a starting material.[2] It can also be obtained from yayık ayranı through heat exposure.[3] Despite its similar appearance, it is distinct from Lor, a form of curdled whey product similar to cottage cheese. Keş,[4] şor,[5] ekşimik[6] and minci are different local names associated with çökelek.According to Sevan Nişanyan, çökelek is etymologically Turkish in origin. It has been postulated that çökelek had derived from the verb çök- (to coagulate, to sit in Turkish) and the suffix -ak/-ek. Oldest written record about the cheese could be dated to 15th century.[7]