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Best Armenian Cow's 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.
Lori is a brined Armenian cheese with a white-yellow color of its body, an elastic texture, and irregular eyes dispersed throughout. The cheese has a much firmer texture than its cousin Chanakh, because Lori's curd is heated twice.
Its flavor is salty, creamy, and sharp, and it is regularly used as a table cheese in Armenia.
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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