Armenian cuisine is renowned for its diversity and rich history, with cheese being a crucial and inseparable component. Cheese has been one of the fundamental elements of the daily life and culinary practices of the Armenian people over the centuries, becoming a part not just of the food but also of the culture. The various types of Armenian cheese possess unique flavor and texture differences, adapted to different regions and climatic conditions.

Cheese Varieties

Some of the most famous cheese varieties in Armenia include Lori, Chanakh, Mozzarella, Yaili cheese, and Atshishi cheese. Each type has its unique preparation method, which has developed based on local ingredients and accessibility.

• Lori Cheese: This is a lightly salted cheese made from cow’s milk and is known for its soft texture. It is often used in salads and can be served alongside various dishes.
• Chanakh: A tastier and firmer cheese that is preserved in brine. Chanakh is often used as a snack or as a component in salads.
• Yaili Cheese: Made mainly in highland areas where clean air and natural conditions contribute to its unique flavor.
• Atshishi Cheese: This cheese is known for its spicy and dense flavor and is widely used alongside beans and savory dishes.

Cheese-Making Traditions

In Armenian villages, the process of cheese-making has been and remains a whole ritual, passed down from generation to generation. It involves the processing of milk, the creation of yogurt, and the aging of cheese. These traditions preserve both the taste and the customs of rural life. Many Armenian families have their special preparation methods, resulting in unique flavors.

In Armenian cuisine, cheese holds greater significance than just being a food item. It represents the identity of the nation, intertwined with the natural climate, animal husbandry, and local traditions. Cheese expresses the simplicity of Armenian life and the sense of hospitality that has remained intact through the centuries. Thus, cheese is one of the symbols of Armenian cuisine and culture, uniting flavors and traditions into a holistic experience.

Traditional Cheese-Making Process in Armenia

The cheese-making process in Armenia is an age-old tradition that has developed in rural communities and has been preserved through generations. The cheese-making process varies depending on the type of cheese, but the main steps remain the same.

Main Phases of Cheese-Making:

1. Milk Collection and Preparation: The first step in cheese-making is the collection of fresh milk. Armenian traditional cheeses are most often made from cow, goat, or sheep milk, which is gathered directly from farms or villages. The quality of cheese depends on the purity of the milk, so it is often filtered beforehand.
2. Heating the Milk and Adding Rennet: Fresh milk is heated to about 30-35°C, after which cheese rennet, called “machon” or “panirats’tu,” is added. Rennet is a special substance that allows the proteins in the milk to coagulate, meaning they thicken.
3. Curdling the Milk: After adding rennet, the milk is left undisturbed for about 40 minutes to 1 hour until it transforms into a thick mass. This process is called curdling. The curdled mass should be stable and have a significant density.
4. Cutting the Curd: The curdled mass is cut into small pieces, allowing the whey to separate from the main mass of cheese. This is an important phase, as well-cut curds allow the cheese to thicken and age evenly.
5. Whey Separation: The cut cheese mass is placed in a special cloth or strainer to gradually let the whey drain and purify from the cheese. This allows the cheese to achieve a firmer texture. Sometimes, the whey is also used for making other dairy products, such as yogurt.
6. Salting the Cheese: Traditional Armenian cheese is often salted as a natural preservative. Salt helps to extend the shelf life of the cheese and gives it a unique flavor.
7. Aging the Cheese: The salted cheese can be used immediately, but some varieties, like Chanakh, are aged by being kept in brine for several weeks to several months. During aging, the cheese develops a richer flavor and a denser texture. This process gives Armenian cheese its unique qualities that distinguish it from cheeses of other regions.

Armenian Cheese and Wine: A Harmony of Traditional Flavors

Armenia is famous for its culinary and winemaking culture that spans millennia. Cheese and wine have been an integral part of festive tables here, and their combination reflects hospitality and tastefulness. The pairing of Armenian cheese and wine is special, as both have regional characteristics that harmoniously complement each other. The acidity, fruity, and earthy notes of wines blend beautifully with the salty and spicy flavors of various cheeses.

The combination of cheese and wine can be considered a true art, requiring the right flavor pairings to fully appreciate and enjoy the completeness and depth of Armenian cuisine. Thus, the pairing of Armenian cheese and wine is part of the rich cultural heritage of the Armenian people, representing the lifestyle of the region and the flavor traditions developed over the centuries.