Kefir
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Kwefyr is a fermented liquid similar to yoghurt, produced by the Belaul of Paperweight by steeping peeled and crushed aulnuts in water to create aulnut milk before gradually dissolving off excess water to condense the liquid down to a thicker consistency, which must then be stored in a warm environment for several days. Further processing can be undertaken, extending the thickening process further to create a sticky cream cheese.
As a liquid, kewfyr has a creamy taste and texture, and is typically mellow with notes of tartness and an almost woody perfume. When aged into soft cheese, its taste begins to sour.