Armenian Cheeses

 

Armenian Cheeses

Lori

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

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.

Chanakh

Chanakh – cow’s milk cheese has a soft texture with many holes and voids of different sizes. Cheese matures and stores in salty water. Mature cheese has a pronounced sharp-salty taste with a unique smell.

Goat Cheese

Salted feta-type cheese made with goat’s milk. It has a unique smell and taste, mostly produced in Vayots Dzor region. 

Lori with taragon

The cheese is made from selected cow’s milk and one of the most  aromatic herbs –  taragon. It  has high quality and great taste. 

Lori with spices

Lori with spices is a semi-soft cheese made from pasteurized cow’s milk and pepper, without rind, that matures in two months. Aged cheese has a moderately spicy and salty taste.

Motal

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. 

Chechil

Chechil, Չեչիլ cheese is figured fibrous brine extract Armenian cheese. It has a low fat content – up to 10%. For this reason it is classified as a dietary product and  used in various diets.

Chechil Smoked

For lovers of dark or light beer, smoked Chechil cheese is ideal as a starter. It is not only good in taste, nutritious, but also healthy.

Yeghegnadzor

 Yeghegnadzor cheese is crumbly, with aromatic spices and herbs. It is made from goat’s milk and  matured in a clay pot. By the way, the town of Yeghegnadzor, by which this cheese is called, was founded in the 5th century A.D.