Ossetian cheese or Alanian cheese (Ossetian: ирон цыхт / дигорон цигъд, romanized: iron cyxt / digoron cihd[1]) is a traditional cheese of the national Ossetian cuisine.

To fresh warm milk in an enameled bucket or deep pot is added whey (Ossetian: сылы / сулу, romanized: syly / sulu, from which the old name of cheese is Ossetian: сылыджын / сулугун, romanized: sylydžyn / sulugun, literally translated as "made in whey"), infused with the source of enzymes - pieces of cleaned and salted cow's stomach (rennet).

The curdled milk is stirred, then squeezed from the whey and placed in a mold.

Cheese was one of the main foodstuffs of the ancestors of the Ossetians (Alans) in the conditions of mountain farming.

Cheese had a characteristic flavor and could be stored for a long time.