Kurt

Kurt is a hardened fermented ball of cheese that is a prime example of nomadic Kazakh cuisine. It's one of many fermented dairy products Central Asian herders have been making since the Middle Ages in order to establish a source of nutrition that can last many seasons on the road.

Soured milk from a sheep, mare, cow, goat, or camel is squeezed into soft curds and molded into small balls or disks before drying in the sun. This results in a portable high-calcium snack that can last for many seasons and endure long journeys.

Kurt is an extremely salty food that is best consumed in little amounts. It can also be broken into stews, soups, and salads, or dissolved in kumis or water to form shalap. It also makes excellent bar chow due to its high salt content.

Some Kazakhs joke that the strong salinity of kurt comes from rubbing it under someone's armpits. It's not the most beautiful image, but you get the point.