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Lighvan cheese

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Lighvan cheese
Alternative namesلیقوان
TypeCheese
Place of originIran
Region or stateLiqvan, East Azerbaijan province
Associated cuisineIranian cuisine

Lighvan (Persian: پنیر لیقوان, Azerbaijani: لیقوان پئندیری) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran.[1]

Processing

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Lighvan cheese, one of the most popular Iranian traditional cheeses, is a starter-free cheese from the Azerbaijan region, in the north-west of Iran, and manufactured from raw ewe's milk. It ripens in 10 to 12% salt brine for 3 or 4 months at an average temperature of 10 ± 2 °C. In spite of the increasing popularity of Lighvan cheese, there are few studies on its chemical composition and microbial communities The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about 20 cm (7.9 in) thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days.

Cooking and eating

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The cheese is usually served for breakfast or dinner with fresh bread.[2]

Similar cheeses around the world

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Similar cheeses can be found in:

See also

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Notes

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  1. ^ Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. pp. 435–436. ISBN 978-0-19-933088-1. Retrieved 29 December 2019.
  2. ^ "Cheese industry market share, market research, trends, statistics". www.euromonitor.com.
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