Cheese Chanakh: calories, tips for eating and popular recipes

Chanakh (eng. Chanakh) is a variety of North Caucasian pickled cheese, very popular among Georgians and Armenians.This cheese should ripen in a vat filled with brine and spices. Hence its name. The degree of fat content of the product can often exceed 45%. Prepared Chanah in the form of square bars weighing 4 kilograms or less.

Chanakh belongs to the varieties ripening in different marinades. In their recipe there is certainly salt, and the rest of the ingredients vary based on the personal preferences of the manufacturer. The composition may be a special syrup, spices, honey, even the addition of alcoholic beverages is allowed. A variety of flavors of the finished product is a big advantage of this method of preparation. From one batch of milk, you can create a dozen different varieties of cheese. The same applies to the variety of smells. Cheese can be produced both industrially and at home.

A distinctive feature of cheese is that it does not have crusts. The color of the product varies from white to yellowish. The taste of traditional Chanakh cheese can be called salty and slightly spicy with a creamy aftertaste, but the composition of the marinade can change its flavor. The structure of the product is brittle, but quite elastic. It can be easily broken, as it has a pliable consistency.

It is worth remembering that this cheese does not fall apart and does not crumble. If a dairy product bought by you possesses these properties, then it is better to refuse its use.

Since ancient times, Armenians and Georgians have been preparing this variety from sheep's milk. Sometimes they mix the milk of sheep and cows. The modern manufacturer gives palm to exclusively cow's milk due to cheaper manufacturing. This allows you to reduce the price of the finished product.

From milk, a mass is produced which is characterized by a viscosity. It is stirred and poured into molds. After that, cheese makers expect when she settles. Then it is sent to the brine and kept at a temperature of 11-12C. Gradually, the temperature level is raised to 15C. By the time when the product is ripe, the temperature is again lowered to 8-12C.

The finished product is recommended to eat within 60 days, not exceeding its shelf life. Later, it will lose its usefulness, change the texture and taste. Therefore, verification of the production date before purchase and evaluation of the external characteristics of the product are mandatory.

This product is served as an independent snack. It either remains in brine, which can be simply drunk, or served cut into chunks. Chanakh can also serve as an aperitif. Cheese not bad awakens the appetite and prepares to receive the main dishes.

The scope of application of this type of cheese is extensive. It can be added to the soup, served with pasta, various meats or fish. You can also combine it with thick honey and serve as an original dessert. Grilled Chanah is another great option. Cheese allows heat treatment.

Experienced chefs know that if the purchased product turns out to be too salty, you just need to dip it in clean water. From time to time it should be tried to estimate how much salt is drawn out by the water. Caloric value of the product is 285 kcal. At the same time proteins in cheese - 19.5 g, fat - 22 g.

The most useful variety of the Chanach variety is a variant on sheep milk. This is explained by the fact that the probability of the presence of some harmful hormone substance or antibiotic in sheep's milk is much lower than in cow's milk. In addition, it contains a smaller amount of milk proteins, which are no longer absorbed by the human body over the years.

However, it should be noted that the product obtained from dairy raw materials from the cow also has its own benefits. It includes the nutrients necessary to ensure the quality of the body. The product stabilizes the functioning of the central nervous system and muscle tissue, nourishes the body with vitamins, improves skin tone, and makes teeth and bones more durable, as it contains valuable minerals.

We must not forget that the frequent use of dairy products can harm the stomach of an adult due to the fact that the body loses its ability to break down lactose. There is a risk that this will result in a hormonal disorder, a rash on the skin, problems with the gastrointestinal tract. Today, nutriciology advises to switch to the use of herbal products, and dairy products of animal origin to drink as little as possible.

There is one more unobvious peculiarity of cheese. Liver cows synthesize a specific product with properties similar to narcotic. It can be contained in milk and, accordingly, in cheese. The pseudonarcotic effect is manifested in the fact that it is very difficult for a person to stop after eating a few pieces. The result is that much more is eaten than planned, since the stomach “asks” more and more. This property is very beneficial to the manufacturer, but often turns into a serious problem for the health of consumers.

This cheese is used in recipes from all over the world. Judging by the reviews, one of the most popular recipes with such cheese is “lazy” casserole.

Prepare it easy.

1. Take the required amount (depending on the size of the baking tray) of grated cheese, Armenian lavash, sour cream and eggs. This can not be limited to - the ingredients are selected individually.
2. The canvas of Armenian lavash is divided into several parts, laid out on a baking sheet and smeared with ghee.
3. The cheese filling is laid out, which is covered with the following layer of pita. This operation is repeated four times.
4. The whole structure is sent to the preheated oven for 15-20 minutes until a ruddy crust appears.

Another fairly popular dish can be called carrot salad with a marinade of citrus. Of course, the dish is served arched with a fair portion of Chanakh.

Consider step by step instructions.

1. Carrots shred in sticks. Then she goes to the slow cooker with the addition of vegetable oil and fries on the "deep fat".
2. At the same time preparing a hot marinade. To do this, mix the juice of orange with its zest, add lime juice (half lime) and 3 tbsp. l Sahara. The resulting mass should be cooked to obtain a syrup.
3. The finished carrot is dried from the oil, mixed with the marinade and waits for about half an hour.
4. Cilantro is added to taste.
5. The chanach is cut into small slices and added to the dish.
6. Portions laid out on plates. It is possible to add pine nuts.

The appetizer is very popular - chicken rolls with Chanakh cheese.

1. The first step is the preparation of the marinade. Vegetable oil, mustard, honey mixed with spices.
2. Washed and dried breast should be cut into slices no thicker than 2 cm and beat.
3. Breast cutting should be dipped in marinade and left for 20 minutes.
4. For the filling, chop the cheese, sprinkle parsley and spinach. Add egg whites.
5. The chicken should be spread out on a foil, greased with a stuffing and twisted rolls.
6. Rolls need to pour marinade.
7. Then chop the onion and sprinkle it on top.
8. Tomatoes need to be cut (each fruit into 4 parts) and spread out around the rolls.
9. The resulting portions are baked (about half an hour).
10. Shortly before the readiness should be sprinkled with cheese rolls.

Finishing the article, it is impossible to ignore the fact that Chanakh belongs to real Caucasian dishes; therefore, one cannot neglect the use of special spices.The combination of this wonderful cheese with fruit, nuts, chicken, fish is also apt.

You will learn more about what can be cooked with Cheese Chanakh in the following video.