Chanakh Cheese from Armenia – A Salty Delight

Chanakh is a traditional Armenian brined cheese known for its tangy flavor and firm yet crumbly texture. This salty cheese is a staple in Armenian households and is often enjoyed with bread or used in savory pastries. Made primarily from sheep’s milk or a mix with cow’s milk, Chanakh offers a unique taste of Caucasus dairy craftsmanship.

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)

1. Preheat oven to 180°C. Mix Chanakh with herbs.
2. Brush phyllo sheet with butter, add filling, roll tightly.
3. Place rolls on baking tray, brush with egg glaze.
4. Bake for 20-25 minutes until golden brown.
5. 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

1. Combine vegetables and Chanakh in a large bowl.
2. Whisk olive oil and lemon juice for dressing.
3. Pour dressing over salad, toss gently.
4. Garnish with fresh basil leaves.
5. 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.