Armenian cheese: types and recipes

Armenian cheese is a traditional dish of Armenia.Not a single feast is complete without this tasty and healthy product. Local cheesemakers have come up with many ways to make cheeses, so that today there are several types of cheese.

Armenian cheese makers traditionally prepare more than 15 types of cheeses. All varieties have not only great taste, but also combine many useful properties. Thanks to sour milk proteins, they are well absorbed by the body and have fewer contraindications than whole milk. The composition of the product includes trace elements that contribute to the improvement of the gastrointestinal tract and restore its microflora.

Appeared thanks to the shepherds, who in search of a better way to store milk revealed this species. It has some differences compared to other cheeses, as it has a fibrous structure. Outwardly, it resembles a bunch of thin cheese strands. In order to get "Chechil", you must use a special brine. Sometimes this variety is blended with cottage cheese or another variety to get a more refined taste.

"Chechil" has a sour taste and smell. For his preparation requires special skill, as the cheese yarns must have the same thickness. Use the product in its original form as a snack for beer, but sometimes with the help of it create some salads.

This variety is useful because it contains low fat content. Often this quality allows you to use the product for dietary purposes. It is also rich in vitamins, phosphorus and calcium, necessary for the growth and strength of bones. If we talk about the minuses, the "Chechil" contains too much salt, which contributes to the stagnation of body fluids.

It is made from Chechil cheese, which is abundantly treated with salt, and then closed in a pot for a while. In order for mold to form on the product, a hole is made in the cheese through which air enters it. "Mklac paneer" has a sharp smell and pungent taste, and therefore it is customary to use it in combination with walnuts or grapes.

The use of this variety is the high content of phosphorus and calcium, which are necessary for normal functioning of the body. It consists of penicillin, which contributes to the treatment of various inflammations. In addition, Mklac Paneer helps to normalize digestion, improve calcium absorption, thin the blood and saturate the cells with proteins. Cheese with mold forms an environment in the intestine in which beneficial bacteria can multiply.

Produced by ripening in a special marinade. It may contain different components, such as wine or honey. Because of this, cheese can have a different taste. This salty variety has a brittle texture and has a pungent taste. So that the product does not lose its beneficial properties, it can not be stored for more than 60 days.

"Chanakh" contains substances that are vital for the functioning of the human body. It is rich in calcium and phosphorus, as well as vitamins of group B, which allow to improve the functioning of the nervous system and tone muscles.

This product is widely used in cooking and is often used in the preparation of salads, side dishes and casseroles. In order for it to lose most of the salt, the cheese is pre-soaked in water.

It has a dense breaking consistency and is white in color. It is made from cow or buffalo milk, which is preheated and supplemented with rennet.For full readiness of cheese, you must wait two weeks, during which it is well salted in a special brine, and then left to ripen in packaging for 40 days.

“Lori” has a sour-salty taste, due to which it has become widespread in Armenian feasts. Most often, the variety is consumed raw, but sometimes it becomes part of the salad.

It is made from sheep's cheese, which is ground with some types of herbs and compacted in a special container. It is noteworthy that for making cheese, you must place a pot of cheese in the ground in which it is located for more than one month.

"Horats Paneer" has a sharp smell and a hearty taste, so many cheesemakers add cottage cheese or butter to the product.

It is made from goat or sheep milk with the addition of thyme leaves. In order for the cheese to ripen completely, it takes about 3.5 months of storage in a waterskin, which should be in a cool room. The technology of preparation requires regular turning of the skins, which provides it with a uniform prosyl.

Motala tastes spicy and salty, therefore it is often eaten in combination with onions or garlic. This variety is an excellent snack to wine.

In order to make Armenian cheese, you must have certain skills in cheese making. The process of making some varieties is too complicated and cannot be reproduced without special training.

The easiest way to cook at home is Chechil cheese. To do this, it is necessary to prepare a salt solution, rennet and goat milk. The density of the salt solution must be determined independently, since the taste of the future product depends on personal preferences.

The cooking process begins with heating the main part of the milk to about 38 degrees. In a separate container, the enzyme and 100 ml of milk are mixed, after which the mixture is poured into the heated milk. Everything is thoroughly mixed and left for 30-40 minutes to cool.

When the mass thickens, it should be cut into 3-4 parts. It is necessary to exit the serum. After that, the thick mixture is dried and covered with gauze.

An hour later, the mass is placed in hot water and begin to pull the thread out of it. After the threads are stretched, they are placed in a saline solution and left for a day. During this time, the cheese is saturated with salt and hardens.

The cheese threads obtained as a result of the work must be decomposed in three rows and a braid made of them.

Armenian cheeses are very popular not only in their homeland, but throughout the world. Many people have learned to make some varieties on their own, but in most cases cheese is purchased in stores.

According to consumers, the most delicious variety is Chechil, which has not only unusual taste, but also shape. Usually, this pigtail cheese is used as a snack for beer or wine.

The variety "Lori" is often used for making soups, and "Motal" is added to dishes with pita bread.

Many people love Armenian cheeses so much that they have learned to add them to various salads and snacks. An appetizer made of eggplants baked with cheese and garlic is very popular.

To learn how to make Paneer at home, see below.