Distinctive Features of Motal
Motal cheese possesses a firm and elastic texture that is satisfying to the bite. Its flavor is intensely salty and sharp, with a pronounced tanginess derived from its brine maturation. The cheese often has small, irregular eyes and a slightly moist surface.
It is traditionally formed into braids or ropes, giving it a unique and recognizable appearance. The color ranges from a stark white to a pale yellow, depending on the milk used. Its robust flavor makes it a standout component on any cheese plate.
Nutritional Values, Dietary Notes, and Possible Allergens for Motal
Motal is a good source of protein and calcium, essential for bone health. It is also high in sodium due to its brining process, so it should be consumed in moderation by those monitoring salt intake. Like most cheeses, it contains saturated fats.
This cheese is not suitable for individuals with lactose intolerance or a milk allergy. It is traditionally made with sheep’s or goat’s milk, which some find easier to digest than cow’s milk. Vegetarians should note that it uses animal rennet in its production.
Cheese Varieties
The primary variety of Motal is defined by its braided form and brined preservation. Some producers may offer a version with added herbs like thyme or fenugreek for an aromatic twist. The base milk can vary between sheep, goat, or a blend, subtly altering the final flavor.
There is little industrial production of Motal, keeping its varieties artisanal and region-specific. The cheese is almost always sold in its brine to maintain freshness and texture. You will not find a widely produced, pasteurized version in most markets.
History and Traditions of Motal
Motal cheese has deep roots in the rural traditions of Armenia. It was historically made by shepherds in the highlands as a way to preserve milk. The cheese is a staple of the Armenian diet and is often present at festive gatherings and family meals.
The art of braiding the cheese is a skill passed down through generations. It is a symbol of Armenian culinary resilience and identity. Enjoying Motal is to taste a piece of living history from the Caucasus region.
Production Process of Motal
The production begins by heating milk in a large cheese vat. Animal rennet is added to coagulate the milk, forming curds. The curds are then cut and stirred to release whey.
The curds are gathered in a cheese cloth and lightly pressed to achieve a dense texture. Cheese salt is mixed in before the cheesemaker skillfully hand-braids the cheese into its signature shape. Finally, the braided cheese is submerged in a brine solution for several weeks to mature and develop its characteristic salty flavor.
Wine or Beverage Pairings
The bold saltiness of Motal calls for a beverage that can stand up to it. A crisp, dry white wine like a Armenian Voskehat or a Greek Assyrtiko works beautifully. The high acidity and mineral notes in these wines cut through the richness and cleanse the palate.
For a non-alcoholic pairing, consider a chilled tan (Armenian yogurt drink) or sparkling water with a squeeze of lemon. The tanginess of the tan mirrors the cheese’s own acidity. The effervescence of sparkling water also helps to reset the taste buds between bites.
Suitable Fruit and Vegetables
Sweet and juicy fruits provide a fantastic contrast to Motal’s saltiness. Try serving it with slices of ripe pear, watermelon, or figs. The natural sugars in the fruit balance the intense savory notes of the cheese.
For vegetables, crisp options like cucumber ribbons, bell pepper strips, or cherry tomatoes work well. Their high water content and freshness offer a palate-cleansing effect. Lightly pickled vegetables, such as cauliflower or carrots, can also complement its tangy profile.
Suitable Meat and Fish dishes
Motal is a classic accompaniment to grilled meats like lamb chops or kebabs. Its salty punch enhances the savory, charred flavors of the meat. It can also be crumbled over a hearty bean and sausage stew.
For fish, it pairs wonderfully with oily varieties like grilled mackerel or salmon. The cheese’s firm texture stands up to the fish’s richness. Avoid pairing it with very delicate white fish, as the cheese will overpower it.
Presentation of Motal
For an authentic presentation, serve Motal at room temperature on a wooden cheese board. Use a sharp cheese knife or a cheese wire to slice the braid into manageable portions. This preserves its shape and makes it easy for guests to serve themselves.
Arrange the slices artfully alongside your chosen accompaniments. Garnish with fresh herbs like mint or dill to add color and aroma. A beautiful cheese plate showcasing Motal becomes a centerpiece of conversation and enjoyment.
Recipe Ideas
Incorporate diced Motal into a traditional Armenian spinach and cheese pastry, known as Borek. The cheese melts beautifully, creating a salty, flavorful filling. Its elasticity gives the pastry a delightful stringy quality when pulled apart.
Another excellent use is in a rustic bread salad. Crumble Motal over chopped tomatoes, cucumbers, onions, and toasted bread cubes. Toss everything with a simple olive oil and lemon juice dressing for a refreshing and satisfying meal.
Similar Cheeses and Alternatives to Motal
If you enjoy Motal, you will likely appreciate other brined, stringy cheeses. Turkish Dil Peyniri is a very close relative, often similarly braided and salted. Greek Kasseri, while firmer, offers a comparable salty tang and is excellent for grating over dishes.
For a less salty alternative, consider Italian Mozzarella or Scamorza. They provide a similar milky flavor and elastic texture without the intense brine. Bulgarian Sirene is another brined cheese, but it is more often crumbled than braided.