Lighvan cheese facts for kids
| Alternative names | لیقوان |
|---|---|
| Type | Cheese |
| Place of origin |  Iran |
| Region or state | Liqvan, East Azerbaijan province |
| Associated national cuisine | Iran |
Lighvan (pronounced Lee-gwan, Persian: لیقوان) is a special kind of cheese from a village called Liqvan in East Azerbaijan, Iran. It's known for being a bit sour and having lots of tiny holes. This tasty cheese is traditionally made from sheep's milk and is kept in salty water, which is called "brine."
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How Lighvan Cheese is Made
Lighvan cheese is a very popular traditional cheese in Iran. It is made from fresh sheep's milk. This cheese does not use a "starter" culture, which is different from many other cheeses.
After the cheese is made, it needs to get ready to eat. It rests in a salty water mix (called brine) for about three to four months. This happens at a cool temperature, usually around 10 degrees Celsius (50 degrees Fahrenheit).
From Milk to Cheese
First, the sheep's milk is made to curdle. This means it turns from liquid milk into soft clumps, like cottage cheese. This is done by adding something called "rennet" in tablet form.
Next, these soft cheese clumps, called "curd," are put into special triangular cloth bags. The bags help to squeeze out all the extra liquid. This makes the cheese firmer.
Once the cheese blocks are firm, they are taken out of the bags. These blocks are usually about 20 centimeters (about 8 inches) thick. They are then placed in a special pot, often made of clay. Finally, the cheese blocks are covered with salt and left to sit for two days. This salting process helps preserve the cheese and gives it its unique flavor.
How to Enjoy Lighvan Cheese
This cheese is often eaten for breakfast or dinner. People usually serve it with fresh bread. Its salty and slightly sour taste makes it a great addition to a meal.
Cheeses Like Lighvan Around the World
Many countries have cheeses that are similar to Lighvan cheese. These cheeses are often white and kept in brine. Here are some examples:
- Albania (djath i bardhë or djath i gjirokastrës)
- Bulgaria (сирене, sirene)
- Egypt (domiati); Sudan (gibna beyda)
- Finland (salaattijuusto, salad cheese)
- Georgia (ყველი, kveli, meaning cheese)
- Greece (Feta)
- Israel (gvina bulgarit, meaning Bulgarian cheese)
- Lebanon (gibneh bulgharieh, meaning Bulgarian cheese)
- North Macedonia (бело сирење, belo sirenje, meaning white cheese)
- Poland (bryndza)
- Romania (brânză telemea)
- Russia (брынза, brynza)
- Serbia (сир, sir)
- Turkey (beyaz peynir, meaning white cheese)
- Ukraine (бринза, brynza)
