| Aragatsyan panir | |
|---|---|
| Other names | Aragats cheese |
| Country of origin | Armenia |
| Region | Aragatsotn Province |
| Town | Aragats |
| Source of milk | Sheep's milk (sometimes mixed with cow's or goat's milk) |
| Texture | Soft |
| Fat content | ≥50% |
Aragatsyan panir (Armenian: Արագածյան պանիր, lit. 'cheese from Aragats', Armenian pronunciation: [ɑɾɑɡɑt͡sjɑn pɑˈniɾ]) is a traditional Armenian cheese made from sheep's milk or a mixture of sheep's milk with cow's or goat's milk.[1]
Characteristics
[edit]Aragatsyan panir is made from high-quality sheep's milk.[2] It is distinguished by a mild nutty flavor and a relatively soft texture for a sheep's cheese.[2] The fat content of Aragatsyan panir should be at least 50%.[2]
Production and name
[edit]In Soviet Armenia, the most valued Aragatsyan panir was produced at factories in the Talin district.[2] The cheese was first made at the "Aragats" state farm, from which it takes its name.[2]
Classification
[edit]Aragatsyan panir belongs to the group of specially prepared sheep's cheeses made from sheep's milk.[3] This group also includes Southern sheep cheese and Moldovan smoked cheese.[3] These cheeses are characterized by a fat content of 40–55%, moderate sharpness, and a distinctive sheep's milk flavor.[3] They are less salty compared to brined cheeses, with salt content not exceeding 3.5%.[3] Unlike brined cheeses, they do not mature in brine and develop a rind.[3]
References
[edit]- ^ N. V. Rumyantsev (1954). Справочник сыродела [The Cheesemaker's Handbook] (in Russian). Moscow, USSR: Pishchepromizdat.
- ^ a b c d e Piruzyan, Aram S. (1960). Армянская кулинария [Armenian Cooking] (in Russian). Moscow: Gostorgizdat. p. 169.
- ^ a b c d e I. K. Sivolap (ed.), Prof. O. P. Molchanova, Prof. D. I. Lobanov, M. A. Skurikhin, M. O. Lifshits, N. P. Tsyplenkov [in Russian] (1954). Книга о вкусной и здоровой пище [The Book of Tasty and Healthy Food] (in Russian). Moscow, USSR: Pishchepromizdat. p. 14.
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