| Motal | |
|---|---|
_Yerevan_-_0.JPG) Motal cheese served at an Armenian restaurant | |
| Country of origin | Armenia |
| Region | Syunik,Artsakh |
| Source of milk | Sheep's, goat's |
| Texture | Soft |
| Fat content | 30–40% |
| Aging time | 3–4 months |
Motal (Armenian:մոթալ,Armenian pronunciation:[mɔˈtʰɑl]) is a traditionalArmenianbrined cheese, typically made fromsheep's milk or a mixture of sheep's andgoat's milk.[1][2][3][4] It is characterized by itsaging process intki (Armenian:տիկ), which are leather containers made from sheep or goat hides.[5] Motal is regarded as one of the highest-quality cheeses, comparable to FrenchRoquefort and ItalianParmesan.[6]
Motal is a fatty, crumblywhite cheese with no rind or external coating.[1] During production, aromatic herbs—most commonlywild thyme—may be added to the curd, giving the cheese its distinctive aroma.[1][7] The aging process lasts three to four months in cool environments.[1][6][4]
The finished cheese typically takes the form of irregularly shaped masses weighing between 20 and 25 kilograms.[6] In industrially produced versions, fat content ranges from 30% to 40%.[8]
Traditionally, Motal is made from whole sheep's milk or a mixture of sheep's and goat's milk. In some cases, partiallyskimmed milk with added curd is used.[4] The process begins with the production of a basic farmer's cheese (ktor panir), which is then crumbled, packed tightly into atki, and left to mature.[4]
In some farms and state-run factories, Motal may also be produced from off-grade cheeses or fragments of other brined cheeses.[8] In these cases, the cheese is not aged intki but instead stored in barrels.[8]
Historically, Motal has been especially common in the regions ofSyunik andArtsakh.[7][5] In rural areas, it was traditionally stored intki or clay vessels.[9] Motal is typically consumed fresh—wrapped in Armenianlavash flatbread and served with herbs such asbasil,green onions, andgarlic.[6][9]
Motal is mentioned in the first chapter of the historical novelWounds of Armenia by Armenian authorKhachatur Abovian:[10]
Կարասներով կողակ, կճճներով պանիր ու ղավուրմա, աքաշներով զոխ, բոխ, ողորմակոթ, բղղներով եղ ու կարագ,մոթալներով պանիր,— ծո՜վ, ի՞նչ տուն։ Խաչատուր Աբովյան, Վերք Հայաստանի ― Գլուխ առաջին
[Jugs of wine, clay pots of cheese and khavurma, bundles of dried fruits and herbs, cords of onions and garlic, chunks of butter andmotal cheese — oh! what more does a home need?]
— Khachatur Abovyan,Wounds of Armenia — Chapter One (1858)
In 2005,Slow Food created a project around Motal after being approached by Ruslan Torosyan. The project aimed to get local farmers involved in preserving the tradition and work towards selling a product globally. However, by 2016 the Slow Food project for Motal had ended.[11]
According to international organizations focused on traditional food products, Motal has been listed in theArk of Taste as a product at risk of disappearing.[6] Today, it is produced in limited quantities and is recognized as one of the authentic cheeses of Armenia.[6]
МОТАЛ. Армянский овечий или козий сыр — жирный, рассыпчатый, без корки и искусственного покрытия. Созревает в бурдюках три-четыре месяца, для аромата добавляют стебли и листья горного тимьяна.
Motal. An Armenian sheep or goat cheese — fatty, crumbly, without a rind or artificial coating. It matures in burduks for three to four months, with stems and leaves of mountain thyme added for aroma.
{{cite book}}: CS1 maint: location missing publisher (link)В бурдюках приготавливают сыр-мотал. Его вырабатывают из цельного овечьего или из смеси овечьего и козьего молока. В некоторых хозяйствах молоко частично обезжиривают и к сырной массе примешивают творог. В результате этого сначала получают слегка просоленный крестьянский кусковый сыр. Приготовленный сыр-мотал измельчают и плотно набивают им овечьи бурдюки, после чего концы бурдюков перевязывают и выдерживают сыр на жердях в прохладных помещениях.
Motal cheese is traditionally made in burduks. It is produced from whole sheep's milk or a mixture of sheep’s and goat’s milk. In some households, the milk is partially skimmed, and cottage cheese is added to the curd. This results in the creation of a lightly salted farmer's cheese. The prepared Motal cheese is then crumbled and tightly packed into sheep's burduks, after which the ends of the bags are tied, and the cheese is aged on wooden rods in cool environments.
Motal. Soft, white sheep's milk aged in a lambskin bag is a rare, antiquated type of Armenian cheese that, as far as we can determine, is produced only by mountain folk in the Zangezour and Artsakh regions. Herdsmen spending the winter in lowlands and taking flocks to the mountains for summer pasture preserved cheese by pressing it into lambskin bags called tiks.
Из снятого молоко готовился рассыпчатый сыр мотал, в который добавляли измельченные пряные травы, в основном тимьян. Такой сыр хранили в бурдюках. Он был особенно распространен в Сюнике и Арцахе.
Crumbly Motal cheese was made from skimmed milk, with crushed aromatic herbs—primarily thyme—added to the mixture. This type of cheese was stored in burduks and was especially common in the Syunik and Artsakh regions.
Высококачественный сыр-мотал отличается острым вкусом и приятным запахом, он умеренно соленый. Под названием мотал государственный заводы выпускают недорогой сыр, упакованный в бочки. Используют для его производства некондиционные сыры, а также лом и крошку от рассольных сыров. Жирность сыр-мотала допускается в пределах от 30 до 40%.
High-quality Motal cheese is characterized by a sharp taste and a pleasant aroma, with a moderate level of saltiness. Under the name "Motal," state-run factories produce a more affordable version of the cheese, which is packaged in barrels. This version is made using off-grade cheeses, as well as scraps and crumbs from other brined cheeses. The fat content of Motal cheese ranges from 30% to 40%.
Сыры, затариваемые в глиняные горшки, а также сыр-мотал представляют собой небольшие куски, поэтому при их потреблении следует использовать хлеб лаваш, в который удобно заворачивать сыр. Едят сыр с пряной зеленью.
Cheeses stored in clay pots, as well as Motal cheese, are typically in small pieces, so they are often eaten with lavash bread, which is convenient for wrapping the cheese. The cheese is commonly served with aromatic herbs.
