| Mklats panir | |
|---|---|
| Other names | Kanach panir |
| Country of origin | Armenia |
Mklats panir (Armenian:մգլած պանիր), also known askanach panir (Armenian:կանաչ պանիր,lit. 'green cheese'), is anArmenian traditional cheese, characterized by its green or moldy appearance and a texture similar toRoquefort cheese. It is primarily produced in theShirak Province and certain mountainous areas ofArmenia.[1]
The production of mklats panir typically begins with rustic, block cheese, which is salted and tightly packed into clay pots or leather bags. After aging, the cheese is pierced in several locations to allow air to enter, which facilitates the growth of mold inside the cheese. This mold development contributes to a soft texture and sharp flavor, even in leaner cheeses.[1][2]
Mklats panir is mold-ripened and has a crumbly texture. In commercial production, active mold is often introduced into the curd, but in traditional methods, the mold grows naturally during the summer months. The cheese is considered flavorful if it is not over-ripened and does not have an excessively strong ammonia smell.[1][2]
This cheese is most commonly consumed in the Shirak region of Armenia, where it is widely distributed. It is typically not used in cooked dishes but is served as is.[2]
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