Lighvan cheese
Lighvan (Persian: لیقوان) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran.[1]
| Alternative names | لیقوان |
|---|---|
| Type | Cheese |
| Place of origin | iran |
| Region or state | Liqvan |
| Associated national cuisine | Iran |
Processing
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
The cheese is usually served for breakfast or dinner with fresh bread.[2]
Similar cheeses around the world
Similar cheeses can be found in:
- Albania (djath i bardhë or djath i gjirokastrës)
- Bulgaria (сирене, sirene)
- Egypt (domiati); Sudan (gibna beyda)
- Finland (salaattijuusto, salad cheese)
- Georgia (ყველი, kveli, lit. cheese)
- Greece (Feta)
- Israel (gvina bulgarit, lit. Bulgarian cheese)
- Lebanon (gibneh bulgharieh, lit. Bulgarian cheese)
- North Macedonia (бело сирење, belo sirenje, lit. white cheese)
- Poland (bryndza)
- Romania (brânză telemea)
- Russia (брынза, brynza)
- Serbia (сир, sir)
- Turkey (beyaz peynir, lit. white cheese)
- Ukraine (бринза, brynza)
See also
- Brined cheese – Cheese that is matured in brine
- List of cheeses – list of cheeses by place of origin
Notes
- 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.
- "Cheese industry market share, market research, trends, statistics". www.euromonitor.com.
External links
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