Aragatsyan panir
From Wikipedia, the free encyclopedia
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]
| 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% |
Characteristics
Production and name
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
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]