Lighvan cheese vs Telemea
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.
Telemea
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Romania
Telemea is a white brined cheese from Romania, and it is traditionally made from sheep's milk. The paste is moist, pale, and free of any rind. A cold piece slices cleanly, and a softer piece crumbles under a fork. Salt from the brine is part of the flavor, together with a light tang. People eat it plain with bread, and they also tuck it into simple savory dishes.