| Lori | |
|---|---|
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| Country of origin | Armenia |
| Region | Lori Province |
| Source of milk | Cows |
| Pasteurised | Yes |
 Related media on Commons | |
Lori (Armenian:լոռի,Armenian pronunciation:[lɔˈri]ⓘ) is a type ofsemi-soft cheese originating fromArmenia.[1] It is made from pasteurizedcow's milk and is similar in production tohalloumi cheese, with the curd being boiled during the process. The cheese is preserved in abrine solution.[2]
Lori cheese has a firmer texture thanchanakh cheese, due to the curd being heated twice during production.[3] It is classified as an intermediate cheese, with characteristics between pickled and small hard cheeses. Lori typically contains 43–44% moisture and 3.5–4.5% salt, with aripening period of approximately 60 days.[4]
In the early 1970s, research was conducted on the effects of ripening and salting conditions on the breakdown of nitrogen compounds, the formation of free amino acids, and the cheese's organoleptic qualities. The study found that partial salting (600 g of salt per 100 kg of curd) reduced the brining time from 14–15 days to 6–8 days. This method also accelerated the hydrolysis of fat and proteins, which shortened the ripening time from 60 to 45 days and improved the overall quality of the cheese.[4]
Lori cheese, another popular Armenian cheese, is firmer than chanakh or tuna. Like naboulsi and halloumi, it is made by boiling fresh cheese. It is sold in brine so it is quite salty and firm.
Lori is a brined Armenian cheese with a white-yellow color of its body, an elastic texture, and irregular eyes dispersed throughout. The cheese has a much firmer texture than its cousin Chanakh, because Lori's curd is heated twice. Its flavor is salty, creamy, and sharp and is regularly used as a table cheese in Armenia.
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