Lori (arm. Լոռի) is a brine variety of cheese, for the production of which pasteurized cow’s milk is used, sometimes with an admixture of buffalo milk. It is produced in Armenia. The cheese was named after the area where it was first prepared. The maturation time is 1.5 months.
Horats Panir or “Buried Cheese” can be found exclusively in Armenia. It is an aged Armenian cheese in jugs. It contains 3 types of milk: cow, goat and sheep and herbs. Ripening time is several months.
Motal is an aged Armenian cheese made from goat’s milk, seasoned with various mountain herbs and ripened for at least 4-5 months in the terracotta pots. Finally, it is sealed with wax and stored in cold, dry cellars where it rests on the ashes. It is very popular in Gegharkunik region of Armenia.