Lighvan cheese vs Pot Cheese
Lighvan cheese
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Iran
- Place
- Liqvan
Lighvan is a brined sheep's milk cheese from Liqvan in Iran. The curds are white, salty, and tangy, with a texture that can be crumbly or slightly supple. Makers drain the cheese and then hold it in brine, which is the step that defines the taste. There is no bloomy rind and no long dry aging on a shelf. Iranians know it best as a breakfast cheese with bread.
Pot Cheese
Facts
- Texture
- Semi-hard
- Rind
- No rind
- Country
- Iran
- Place
- Urumia
Pot cheese is a traditional cheese from Urumia, in Iran. Makers pack salted curd into a pot or jug, then leave it to ripen, often in the ground, until the paste turns savory and aromatic. It is not a fresh pot of uncured curds. The ripe cheese is known for a strong smell and a salty taste, and the texture can be firm, crumbly, or almost powdery. Households in the area still make it, and it also appears in local markets.