Best Armenian Pasteurized Milk Cheese Types
Originating from Armenia, chechil is a unique, low-fat cheese made from cow's milk. It is produced by heating up the curd to high temperatures, a process which allows the cheese to be pulled into thin strings. The cheese strings are then placed in brine, sometimes smoked, and hand braided.
Throughout Eastern Europe and Central Asia, chechil is often served as an accompaniment to beer.
Chanakh is a typical Armenian soft cheese that is soaked in chans (pots) filled with brine. Its flavor is salty, fresh, mild, and slightly spicy, while the texture is brittle. The cheese often has small eyes on its surface. It is regularly used as a table cheese, and it is recommended to pair it with fruits, vegetables, and white or red wines.
Yeghegnadzor is a traditional steamed cheese. The cheese is made from pasteurized cow's or goat's milk (or both) mixed with local greens. It is stored in individual clay pots, then buried in the mountains and left to mature for at least 6 months before consumption.
The flavors are strong, sharp, and salty, while the addition of mountain greens gives the cheese even more unique flavors. The texture is semi-soft, creamy, and slightly crumbly.
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