TheList of Armenian cheeses includes traditional and modern types of cheese produced inArmenia and within theArmenian diaspora. More than 25 types of cheese are produced in the country[1] from cow, goat, or sheep milk, though more than 95% of production is based on cow milk.[2] According to 2016 data, the total volume of cheese production exceeded 22,000 tons.[1] Armenia is home to over 60 cheese-producing companies, the majority of which manufactureLori orChanakh cheeses.[1][3]
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Cheese is a staple food in Armenia: it is traditionally consumed at the beginning and end of every meal.[4] It has been made since ancient times and is considered a national food.[4] Production takes place both in industrial facilities and in households.[4] Approximately 91.8% of the population consume dairy products, and 89.4% regularly consume cheese.[2] The average annual per capita cheese consumption is about 10 kg, with little year-to-year variation.[2]
Taste is a key factor for Armenian consumers, who generally prefer saltier cheeses than those commonly found in American or European markets.[2] As a result, 85% of consumers favor domestically produced cheese.[2]
Bread and cheese (Armenian:հաց ու պանիր,Armenian pronunciation:[hɑt͡sʰupɑˈniɾ]) are considered a national snack in Armenia, eaten throughout the day and served alongside a variety of dishes.[3] A common Armenian expression is: "Hats u panir, gortst banir" — "Eat bread and cheese, and work."[3] During times of scarcity, bread with cheese often served as a substitute for meat.[3]
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| Cheese | In Armenian | Image | Type | Milk | P. | Region | Description |
|---|---|---|---|---|---|---|---|
| Aitsi panir | այծի պանիր | Armenian Highlands | Armeniangoat milk cheese | ||||
| Ankash panir | անքաշ պանիր | Armenian Highlands | |||||
| Aragatsian panir | արագածյան պանիր | Sheep (or a mixture) | Armenian Highlands | A semi-hard cheese made from high-quality sheep's milk or its mixture with cow's or goat's milk. It has a mild nutty flavor, soft texture, and a natural rind. Less salty than brined cheeses, with a fat content of 50% or higher. | |||
| Chanakh | չանախ |  | Brined cheese | Cow, sheep, or goat | Armenian Highlands | A brined cheese aged for at least 60 days, with a sharp, salty flavor and a dense, slightly brittle texture. Commonly made from cow’s, sheep’s, or goat’s milk and shaped as blocks or double cones. | |
| Chechil | չեչիլ |  | Brined cheese | Cow, sheep, or goat (or a mixture) | Armenian Highlands | It has a consistency approximating that ofsuluguni ormozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. | |
| Chobani panir | չոբանի պանիր | Sheep | Armenian Highlands | Ktor panir, produced at the end of the lactation period of sheep, is called chobani paneer (shepherd's cheese). It has a high fat content, a soft consistency, and a distinctly strong flavor, which is especially appreciated by connoisseurs of this cheese. | |||
| Glukh panir | գլուխ պանիր | Cow, sheep, or goat (or a mixture) | Armenian Highlands | Glukh panir is made using sheep's, cow's, or goat's milk, or a combination of these, with cheese made from whole sheep's milk being especially prized. | |||
| Horats panir | հորած պանիր | Cow or goat (or a mixture) | Yes | Vayots Dzor | seeYeghegnadzor | ||
| Husats panir | հյուսած պանիր | Armenian Highlands | seeTel panir | ||||
| Kanach panir | կանաչ պանիր | Mold-ripened | Shirak | seeMklats panir | |||
| Ktor panir | կտոր պանիր | Brined cheese | Cow or sheep (or a mixture) | Armenian Highlands | Made from cow's milk, sheep's milk, or a mixture of both. It is produced by draining and lightly pressing thecurd, cutting it into pieces, salting it first with dry salt, then aging it in brine. The cheese has a smooth, hole-free texture and a moderately salty, slightly sour-milk flavor. It is used both as a standalone cheese and in the preparation of other traditional cheeses like motal. | ||
| Lor panir | լոռ պանիր | Armenian Highlands | |||||
| Lori | լոռի | _2740-2.jpg) | Brined cheese | Cow | Yes | Lori | A semi-soft brined cheese made from pasteurized cow’s milk, originating from the Lori region of Armenia. Its production involves boiling the curd twice, giving it a firmer texture than chanakh. With 43–44% moisture and 3.5–4.5% salt, Lori is classified between pickled and small hard cheeses. It is ripened for about 60 days, though modified salting methods can shorten this to 45 days while enhancing flavor and texture. |
| Mklats panir | մգլած պանիր | Mold-ripened | Shirak | A mold-ripened cheese from Shirak, known for its greenish hue and crumbly texture. Aged in clay pots or leather bags, it develops a sharp, tangy flavor from natural or added mold, similar toRoquefort. | |||
| Motal | մոթալ |  | Brined cheese | Sheep or goat (or a mixture) | No | Syunik andArtsakh | A brined cheese from Syunik and Artsakh, made from sheep's or mixed sheep-goat milk. Aged 3–4 months in leather containers (tki), it has a crumbly texture, rich aroma from added herbs like thyme, and a sharp, tangy flavor. |
| Tel panir | թել պանիր |  | Armenian Highlands | Traditional string cheese made from fermented milk; typically braided into threads and stored in brine. | |||
| Vochkhari panir | ոչխարի պանիր | Armenian Highlands | Armeniansheep milk cheese | ||||
| Yeghegnadzor | եղեգնաձոր |  | Cow or goat (or a mixture) | Yes | Vayots Dzor | A semi-soft traditional cheese from Vayots Dzor, aged underground in clay pots for at least six months. Made from pasteurized cow's or goat's milk with local herbs and seeds, it has a sharp, salty, and aromatic flavor. | |
| Yerevan cheese | Yerevan | A white brined cheese made from sheep's, goat's, or cow's milk. Aged in brine without a rind, it has a salty flavor and smooth, white to slightly yellowish interior. Fat content ranges from 30% to 45%. |
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