Chanakh
 | This article contains one or more duplicated citations. The reason given is: DuplicateReferences detected: (May 2025) |
| Chanakh | |
|---|---|
 | |
| Country of origin | Armenia |
| Region | Armenian highlands |
| Fat content | 30–45% |
| Aging time | min. 60 days |
Chanakh (Armenian: չանախ, Armenian pronunciation: [t͡ʃʰɑˈnɑχ]) is a semi-hard Armenian brined cheese with a sharp, salty flavor.[1][2][3][4] It is one of the traditional and most widely consumed types of cheese in Armenia.[5]
Characteristics
[edit]The cheese is produced from cow's, sheep's, or goat's milk. The fat content of the final product ranges from 30% to 45%. A key feature of its production is maturation in brine.[6] The salt content in the finished cheese can reach up to 7%.[6] The minimum aging period is 60 days.[1]
Chanakh has no rind.[7] The outer layer is dense, and the surface is smooth, with possible traces of the mold or cloth used during pressing.[7] Minor cracks and deformations are permissible.[7] The cut surface displays a pattern of oval or angular eyes.[8] The color of the cheese mass ranges from white to pale yellow.[8]
The cheese has a uniform, dense, and slightly brittle texture.[9] The flavor is sharply salty with a slight tang.[9] A mild feed-like aftertaste and slight bitterness are acceptable.[9] There are no foreign odors.[9]
The cheese is produced in the form of two truncated cones joined at their wide bases, or as a rectangular block with a square base.[8][6]
Distribution
[edit]Chanakh is one of the traditional cheese varieties in Armenia. Alongside Lori, it is the most commonly consumed cheese in the country.[5]
References
[edit]- ^ a b Lyakh, V.Ya.; Shergina, I.A.; Sadovaya, T.N. (2011). Справочник сыродела [Cheesemaker's Handbook] (in Russian). Профессия. p. 468. ISBN 9785904757229.
Maturation time: at least 60 days. It belongs to the group of semi-hard cheeses. - ^ Aghayan, Eduard (1976). Արդի հայերենի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Hayastan Publishing House.
- ^ Williams, Sean (23 July 2015). The Ethnomusicologists' Cookbook, Volume II: Complete Meals from Around the World. ISBN 978-0415838665.
Armenian Cheeses - Chanakh (Sharp Aged Cheese stored in brine).
- ^ "Chanakh | Local Cheese From Armenia, Eastern Europe". TasteAtlas. Retrieved 3 May 2025.
- ^ a b Petrosian, Irina; Underwood, David (19 April 2006). Armenian Food: Fact, Fiction & Folklore. Lulu.com. p. 46. ISBN 978-1411698659.
The two traditional types of cheeses sold in almost all Armenian food stores are Lori and Chanakh.
- ^ a b c Lyakh, V.Ya.; Shergina, I.A.; Sadovaya, T.N. (2011). Справочник сыродела [Cheesemaker's Handbook] (in Russian). Профессия. p. 468. ISBN 9785904757229.
Cheese Shape: The cheese has the shape of two truncated cones joined at their wide bases, or a rectangular block. Chanakh Cheese: Chanakh cheese has the shape of two truncated cones joined at the wide base or a rectangular block with a square base. Chanakh cheese is produced with a higher salt content—up to 7%. The cheese can be matured in brine. - ^ a b c Lyakh, V.Ya.; Shergina, I.A.; Sadovaya, T.N. (2011). Справочник сыродела [Cheesemaker's Handbook] (in Russian). Профессия. p. 468. ISBN 9785904757229.
Appearance. The cheese has no rind; the outer layer is compacted, and the surface is smooth with traces of the mold or form used. Minor cracks and slight deformation are allowed. - ^ a b c Lyakh, V.Ya.; Shergina, I.A.; Sadovaya, T.N. (2011). Справочник сыродела [Cheesemaker's Handbook] (in Russian). Профессия. p. 468. ISBN 9785904757229.
Appearance: On the cut surface, the cheese displays an "eye pattern" consisting of oval or angular holes. Paste Color: Ranging from white to light yellow. - ^ a b c d Lyakh, V.Ya.; Shergina, I.A.; Sadovaya, T.N. (2011). Справочник сыродела [Cheesemaker's Handbook] (in Russian). Профессия. p. 468. ISBN 9785904757229.
Taste and Smell: Strongly salty, slightly sour, without any foreign odors. A mild feed-like aftertaste and slight bitterness are permissible. Consistency: Uniform, firm, slightly brittle.
