Yeghegnadzor Cheese from Armenia
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Cheese Of Armenia Voskehat Pairing
Definition and Scope
Armenian Voskehat cheese is a traditional dairy product originating from the Aragatsotn region. It is a semi-hard, brined cheese made primarily from sheep’s milk or a blend with goat’s milk. The name Voskehat translates to golden seed, referencing its pale yellow color and artisanal heritage.
This cheese belongs to the category of brined cheeses, similar to feta or halloumi in preparation method. Its scope includes protected geographical indication status within Armenia, ensuring specific production methods. The cheese is typically aged for two to three months in brine solutions before distribution.
Production Process
Voskehat production begins with fresh, unpasteurized milk from local sheep breeds grazing on highland pastures. The milk is heated to 35°C before adding traditional animal rennet for coagulation. Curds are cut, drained, and pressed into molds for 24 hours to form the characteristic block shape.
The formed cheese undergoes brining in saltwater solutions for several weeks at controlled temperatures. This brining process develops the cheese’s signature salty flavor and firm texture. Final aging occurs in cool cellars where the cheese develops its complex flavor profile over 60-90 days.
Sensory Profile
Voskehat presents a pale ivory color with small, irregular eyes throughout its paste. The texture is firm yet slightly crumbly, with a smooth mouthfeel that melts gradually. Its aroma carries subtle notes of pasture grasses and cultured dairy with a clean lactic presence.
Flavor characteristics include a pronounced saltiness balanced by nutty undertones and mild acidity. The finish is clean with lingering mineral notes from the Armenian highland terroir. Unlike stronger brined cheeses, Voskehat maintains a delicate balance between salt and dairy flavors.
Culinary Applications
Traditional Armenian cuisine features Voskehat in salads, baked dishes, and as a table cheese. Its excellent melting properties make it suitable for khachapuri and other stuffed bread preparations. The cheese pairs well with fresh vegetables like tomatoes and cucumbers in summer salads.
Voskehat serves as an ideal cooking cheese due to its high heat tolerance and minimal oil separation. It can be grilled or pan-fried while maintaining structural integrity. The cheese also crumbles beautifully over grain dishes and roasted vegetables.
Pairing Recommendations
Wine pairings for Voskehat include crisp Armenian white wines like Voskehat grape varieties, which complement its saltiness. Dry rosé wines from the region provide adequate acidity to cut through the cheese’s richness. Light-bodied red wines with low tannins also create harmonious combinations.
Beyond wine, Voskehat pairs excellently with sweet fruits like figs and apricots, creating contrast with its salty profile. Toasted walnuts and flatbreads provide textural counterpoints. Herbal accompaniments like fresh mint and thyme enhance the cheese’s pastoral notes.