Cheese, this valuable dairy product, is obtained through biological and thermal processes on milk. To produce various types of Iranian cheese, milk must first be curdled or coagulated by coagulation agents such as enzymes or minerals. This process separates the milk into two parts: solid (cheese) and liquid (whey). Traditional and homemade methods of cheese production use natural materials like lemon juice or vinegar to coagulate milk. These substances cause the milk to curdle and form cheese curds. Then, using tools like cheesecloth bags, the whey is separated from the solid curds to form the cohesive and dense texture of cheese.
Traditional methods of producing various types of Persian cheese represent a part of the rich cultural and culinary heritage of this land. In this article, we intend to introduce you to various types of Iranian cheese.
If you’re interested in trying authentic Iranian cheeses, don’t miss our curated collection of traditional Iranian cheeses available at Faraz Center.
1.Lighvan Cheese
Lighvan cheese, one of the masterpieces of various types of Persian cheese, symbolizes the fusion of art and nature in Azerbaijan. This semi-soft cheese, produced in the village of Lighvan, a suburb of Tabriz, is globally renowned and known as “Azerbaijani white cheese.” The production of Lighvan cheese is a precise process resulting from the experiences of several generations of skilled cheesemakers in this region.
Fresh milk from Azerbaijani brown sheep grazing in the pristine pastures and clean air of the Sahand mountains forms the main raw material for this valuable cheese. After pasteurization, the fresh milk is transported to cheese factories. At this stage, cheesemakers use traditional methods to coagulate the milk with lemon juice, and after separating the whey, cheese curds are kept in brine for 3 to 12 months until the Lighvan cheese is matured and ready for consumption.
This unique cheese has a tangy taste, salty flavor, and a soft, holey texture similar to chickpeas, resulting from its long maturation process. Lighvan cheese is not only an extraordinary dairy product but also a symbol of human-nature interaction and the rich cultural heritage of the people of Azerbaijan. It is one of the famous types of Iranian cheese that has remained intact to this day.
2.Khyiki Cheese
This cheese is mostly produced in the northern regions and is one of the best types of Iranian cheese. The production method and characteristics of Khyiki cheese reflect the culture and traditional way of life of the people in the northern regions of Iran, which can attract the attention of tourists and enthusiasts of indigenous and traditional foods.
3.Tabriz Cheese
Tabriz cheese is one of the most famous types of Persian cheese, known for its unique characteristics and attractions:
- Rustic Taste and Aroma: Tabriz cow cheese is made using milk from local cows grazing in the pastures surrounding Tabriz. This results in capturing the special taste and aroma of the region’s pastures and plants, providing a rustic and entirely natural flavor.
- Traditional Production Process: This cheese is produced using traditional and manual methods rooted in the rich history and culture of the Azerbaijan region. The combination of experienced cheese makers’ skills with old-fashioned methods gives this cheese a unique taste and texture.
- High Nutritional Value:Tabriz cow cheese is rich in protein, calcium, vitamins, and beneficial minerals. Consuming it can help meet some of the body’s daily nutritional needs.
4. Koozeh Cheese
One of the types of Persian cheese is Koozeh cheese. In this cheese, the milk is not heated, which gives Koozeh cheese a special aroma and taste. The primary ingredients of Koozeh cheese are cow or sheep milk and a small amount of thyme.
5. Talesh Cheese
One of the best types of Iranian cheese is Talesh cheese. Talesh women make cheese from freshly milked sheep or goat milk without removing the cream. After the cheese is made, they put it in the skin of sheep or goat to prevent it from spoiling quickly and to maintain its taste.
Nutritional Value of Various Types of Persian Cheese
Various types of Iranian cheese are among the most popular dairy products in the Iranian diet, made from curdling and coagulating milk. The milk used to make cheese can come from various animals such as cows, sheep, goats, water buffalo, and even camels, but cow’s milk is the most commonly used. Cheese consumption is a suitable way to obtain the necessary calcium for individuals who do not enjoy the taste of milk.
The nutritional value of cheeses varies depending on the type and method of preparation, and some types of cheese can be considered unhealthy. Cheese is a nutrient-rich food rich in protein, calcium, vitamins, and essential minerals for body health and can be a suitable substitute for milk. Overall, cheese, with its nutritional value and good taste, is considered a suitable choice for breakfast and healthy snacks, but moderation should be exercised in its consumption. Faraz Hypermarket in Kuwait provides the opportunity to purchase various types of Persian cheese.
Benefits of Consuming Various Types of Iranian Cheese
Persian cheeses, in addition to their nutritional value and good taste, have numerous therapeutic and health benefits for the human body that are often overlooked. Consuming these cheeses can play a role in treating and reducing the symptoms of diseases such as osteoporosis, autism, and migraines. The compounds present in them are useful for improving sensory functions like vision, brain metabolism, reducing stress and anxiety, and improving digestive system function.
Side risks of Various Types of Iranian Cheese
To neutralize the mental effects caused by the compound tyramine present in cheese, it is recommended to consume cheese along with walnuts, which are rich in omega-3 fatty acids and antioxidants. Although cheese is beneficial for pregnant women due to its calcium, protein, and essential vitamins, potential risks should also be considered. The presence of lactose in cheese can be harmful for individuals with gastrointestinal diseases such as lactose intolerance, so these individuals should opt for low-lactose varieties of cheese. Finally, awareness of the benefits and drawbacks of cheese and its balanced consumption alongside other healthy foods can contribute to maintaining health.
Summary
Persian cheeses are valuable and nutritious food items that serve as a good source of protein, calcium, vitamins, and essential minerals required by the body. However, adequate caution should be exercised in their selection and consumption. When purchasing cheese from supermarkets, it is recommended to be mindful. Choose low-fat and low-sodium cheese varieties to prevent excessive intake of fats and sodium.
Faraz Hypermarket in Kuwait, understanding the significance of cheese in the diet of Iranians and enthusiasts of traditional and local Iranian cuisines, endeavors to offer the best Persian cheese varieties on its shelves. This reflects the commitment of this chain store to provide quality and diverse products to its customers. The types of Persian cheeses found in Faraz Hypermarket Kuwait include various local and traditional cheeses from different parts of Iran. These cheeses are usually produced using traditional methods and fresh cow, sheep, or goat milk in villages and different regions of Iran. They have a unique taste and texture that appeal to their specific enthusiasts.
