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Cheese Varieties: Chanakh
Chanakh is typically produced using pure sheep’s milk or a blend of sheep and cow’s milk. The cheese is always brined, which gives it a distinctive salty punch and preserves it for extended periods. Artisanal versions may feature added herbs like thyme or mint for extra aroma.
Some regional variations include Chanakh produced in the Gegharkunik Province, known for its high-quality pasture. Industrial producers sometimes use pasteurized milk for consistency and food safety. Despite these variations, all authentic Chanakh maintains a minimum fat in dry matter of around 45%.
History: Chanakh
Chanakh has been a part of Armenian culinary tradition for centuries. Its origins are tied to pastoral practices in the Armenian highlands. The cheese was historically made by shepherds to preserve milk during grazing seasons.
The name “Chanakh” derives from the clay pots traditionally used for aging and storage. These pots helped maintain ideal humidity and temperature conditions. Over time, production methods have been refined but remain deeply rooted in tradition.
Distinctive Features: Chanakh
Chanakh cheese is easily recognized by its rectangular or square shape. It has a pale white color and a slightly moist surface from the brine. The texture is firm yet crumbly, making it perfect for grating or crumbling over dishes.
Its flavor profile is notably salty and tangy with a mild acidity. The aroma is fresh and milky with subtle lactic notes. Chanakh contains no rind and is typically sold in blocks weighing 500 grams to 1 kilogram.
Production Process: Chanakh
Chanakh production begins with fresh, whole milk warmed to about 32°C. Rennet is added to coagulate the milk into curds. The curds are then cut, stirred, and drained to expel whey.
The drained curds are pressed into molds to form blocks. These blocks are submerged in a brine solution for several weeks. The brine concentration is typically 18-20%, which aids preservation and flavor development.
Traditions
Chanakh holds a special place in Armenian feasts and daily meals. It is often served as part of the cheese plate during holidays like Easter and Christmas. Families traditionally prepare it at home using recipes passed down through generations.
In rural areas, Chanakh is still aged in clay pots as was done historically. It is commonly broken by hand rather than sliced with a knife. This cheese symbolizes hospitality and is offered to guests with fresh lavash bread.
Local Wine or Beverage Pairings
Chanakh pairs excellently with Armenian dry white wines like Voskehat. The wine’s acidity balances the cheese’s saltiness. Light red wines such as Areni also complement its tangy profile.
For non-alcoholic options, try pairing Chanakh with tan (a yogurt drink) or herbal teas. The refreshing tang of tan contrasts nicely with the cheese. Mineral water helps cleanse the palate between bites.
Suitable Fruit and Vegetables
Fresh tomatoes and cucumbers are classic accompaniments to Chanakh. Their juiciness and mild flavor offset the cheese’s saltiness. Bell peppers and radishes also add a crunchy contrast.
Sweet fruits like grapes or melon provide a pleasant flavor balance. Olives and pickled vegetables enhance its briny character. Fresh herbs like parsley or cilantro add aromatic freshness.
Suitable Meat and Fish
Chanakh works well with grilled meats such as lamb kebabs or beef. The cheese’s saltiness accentuates the meat’s savory flavors. It can also be crumbled over meat stews for added richness.
Smoked fish like trout or mackerel pairs nicely with Chanakh. The cheese’s firm texture holds up against oily fish. Cured meats like basturma ( Armenian dried beef) are another excellent match.
Recipe Ideas
Chanakh, a brined cheese with Protected Geographical Indication (PGI) status, is traditionally made from sheep’s milk or a blend with goat’s milk. It is aged for a minimum of 30 days in a salty brine, which gives it a moist, crumbly texture and a distinct salty, tangy flavor profile. For optimal enjoyment, serve it at room temperature (18-20°C) to allow its full aroma and creamy mouthfeel to develop, making it an essential component of a traditional Armenian cheese plate.
Its robust salinity makes Chanakh an excellent table cheese, perfect for pairing with strong flavors like ripe tomatoes, olives, and flatbreads to balance its intensity. It is also a classic melting cheese, ideal for baking into savory pastries or crumbling over traditional dishes like Khash. Each wheel is typically produced in a distinctive square block shape, weighing approximately 1 kg, and lacks a hard rind due to its brine-aging process.
Chanakh and Herb Börek
This savory pastry is a popular way to enjoy Chanakh in Armenia. The cheese’s saltiness pairs perfectly with flaky pastry and fresh herbs. Börek makes a great appetizer or snack for gatherings.
You can prepare it ahead and bake just before serving. Serve it warm with a side of yogurt for dipping. This dish showcases Chanakh’s melting qualities and robust flavor.
- 250g Chanakh cheese, crumbled
- 1 package phyllo dough
- 100g butter, melted
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1 egg, beaten (for glaze)
- Preheat oven to 180°C. Mix Chanakh with herbs.
- Brush phyllo sheet with butter, add filling, roll tightly.
- Place rolls on baking tray, brush with egg glaze.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
Armenian Chanakh Salad
This fresh salad highlights Chanakh’s crumbly texture and salty taste. It combines seasonal vegetables with the cheese for a light meal. The recipe is quick to prepare and very adaptable.
You can add grilled chicken or chickpeas for extra protein. The salad dressing enhances without overpowering the Chanakh. It is perfect for summer lunches or as a side dish.
- 200g Chanakh cheese, cubed
- 2 cucumbers, diced
- 3 tomatoes, chopped
- 1 red onion, thinly sliced
- 50g black olives
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Fresh basil to garnish
- Combine vegetables and Chanakh in a large bowl.
- Whisk olive oil and lemon juice for dressing.
- Pour dressing over salad, toss gently.
- Garnish with fresh basil leaves.
- Serve immediately with crusty bread.
Similar Cheeses and Local Alternatives
For those seeking similar cheeses, Georgian Sulguni offers a comparable briny, tangy profile but is made from a mix of cow and buffalo milk and is often smoked. Within Armenia, Lori is a worthy local alternative; this semi-hard cheese is made from cow’s milk, aged for 20-30 days, and has a dense texture and pale yellow color without a rind. Both Chanakh and these alternatives are best served at room temperature (18-20°C) to release their full, salty flavors and pair excellently with crisp local beers, robust red wines, and fresh herbs like cilantro and tarragon.
Chanakh shares similarities with other brined cheeses like Greek Feta and Bulgarian Sirene. However, Chanakh is typically less creamy and more crumbly than Feta. Its saltiness is also more pronounced compared to many alternatives. In Armenia, Lori cheese is another popular option, though it is often less salty and slightly softer. For a closer match, try Georgian Sulguni, which has a similar tang but a stringy texture. When substituting, adjust salt levels in recipes to account for Chanakh’s distinctive brine-cured profile.
Chanakh cheese: Questions and answers
What are good pairings for Chanakh cheese?
Pair Chanakh cheese with Armenian dry white wines like Voskehat to balance its saltiness. Fresh vegetables like cucumbers and tomatoes complement Chanakh cheese’s briny flavor profile. Serve Chanakh cheese with flatbreads and olives for a traditional Armenian tasting experience that highlights its unique characteristics.
What cheeses can substitute for Chanakh cheese?
Greek feta makes a good substitute for Chanakh cheese though it’s slightly creamier and less crumbly. Bulgarian sirene offers a similar briny profile that can replace Chanakh cheese in most recipes. Georgian sulguni provides comparable tanginess but has a stringier texture when melted compared to Chanakh cheese.
Is Chanakh cheese safe for everyone to eat?
Chanakh cheese made from pasteurized milk is generally safe, but those with lactose intolerance should consume it in moderation. Pregnant women should verify that their Chanakh cheese was made from pasteurized milk due to listeria concerns. Always check labels and purchase Chanakh cheese from reputable sources to ensure food safety standards.
What is the shelf life of Chanakh cheese?
Properly stored in brine at 4°C, Chanakh cheese typically lasts 3-4 weeks from purchase date. The brine solution acts as a natural preservative for Chanakh cheese, maintaining its quality throughout this period. Always check for off odors or discoloration before consuming Chanakh cheese near the end of its shelf life.
Where can I purchase authentic Chanakh cheese?
Look for Chanakh cheese at Armenian specialty markets or international grocery stores with European cheese articles. Many online retailers specializing in Mediterranean products now carry authentic Chanakh cheese. Verify that the packaging indicates brined storage and check for the characteristic pale white color and crumbly texture.
How do I properly cut Chanakh cheese?
Use a sharp knife to cut Chanakh cheese into cubes or crumble it with your fingers for salads and toppings. For serving, cut Chanakh cheese into rectangular pieces that showcase its traditional shape. Always pat Chanakh cheese dry with a paper towel before cutting to improve grip and prevent slipping.
What are the best ways to eat Chanakh cheese?
Serve Chanakh cheese at room temperature 18-20°C to fully appreciate its tangy flavor and crumbly texture. Enjoy Chanakh cheese with fresh vegetables like tomatoes and cucumbers or pair it with crusty bread. Traditional Armenian preparation involves breaking Chanakh cheese by hand rather than slicing it with a knife.
Does Chanakh cheese require refrigeration?
Yes, Chanakh cheese must always be refrigerated at 4°C or below due to its high moisture content. The brine solution helps preserve Chanakh cheese but doesn’t eliminate the need for cold storage. Never leave Chanakh cheese at room temperature for more than two hours to prevent spoilage.
What is the proper way to store Chanakh cheese?
Keep Chanakh cheese submerged in its original brine solution in an airtight container in the refrigerator. Change the brine every week by mixing 20 grams of salt per 100 ml of water to maintain freshness. Proper storage will preserve Chanakh cheese’s texture and flavor for several weeks.
How should I use Chanakh cheese in cooking?
Chanakh cheese works wonderfully crumbled over salads or baked into savory pastries like börek. Its salty, tangy flavor enhances meat dishes and vegetable bakes without needing additional salt. For best results, add Chanakh cheese toward the end of cooking to preserve its texture and distinct briny taste.