Lava cheese

Lavash Cheese

A selection of lavash cheese in a market.

Lavash cheese is a type of cheese traditionally made in the regions of the Middle East and Caucasus. It is known for its unique texture and flavor, which is achieved through a specific process of fermentation and aging. Lavash cheese is often consumed as part of a traditional diet in these regions and is typically served with lavash bread, a soft, thin flatbread.

Production Process

The production of lavash cheese involves several steps, starting with the collection of fresh milk. The milk is then heated and rennet is added to initiate the curdling process. Once the curds have formed, they are cut and drained to remove the whey. The curds are then pressed into molds to form the cheese.

After pressing, the cheese is salted and left to age in a cool, dry environment. The aging process can vary in length, depending on the desired flavor and texture. During aging, the cheese develops its characteristic tangy flavor and firm texture.

Culinary Uses

Lavash cheese is a versatile ingredient in many traditional dishes. It can be eaten on its own, paired with lavash bread, or used as a filling in various pastries and pies. The cheese's tangy flavor complements a wide range of ingredients, making it a popular choice in salads and appetizers.

Cultural Significance

In many cultures, lavash cheese is more than just a food item; it is a part of the cultural heritage. It is often associated with festivals and celebrations, where it is served as a symbol of hospitality and abundance. The making of lavash cheese is a traditional skill passed down through generations, and it is often made in family settings.

Related Pages

• Cheese
• Middle Eastern cuisine
• Caucasian cuisine
• Lavash bread