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Ruth Padel

Chanakh
Country of originArmenia
RegionArmenian highlands
Fat content30–45%
Aging timemin. 60 days

Chanakh (Armenian: չանախ, Armenian pronunciation: [t͡ʃʰɑˈnɑχ]) is a semi-hard Armenian brined cheese with a sharp, salty flavor.[1][2][3][4] It is one of the traditional and most widely consumed types of cheese in Armenia.[5]

Characteristics

The cheese is produced from cow's, sheep's, or goat's milk. The fat content of the final product ranges from 30% to 45%, and a key feature of its production is maturation in brine.[6] The salt content in the finished cheese can reach up to 7%,[6] and the minimum aging period is 60 days.[1]

Chanakh has no rind, and the outer layer is dense while the surface is smooth. There may be minor cracks or deformations, along with traces of the mold or cloth that were used during pressing.[7] The cut surface displays a pattern of oval or angular eyes, and the color ranges from white to pale yellow.[8]

The cheese has a uniform, dense, and slightly brittle texture. The flavor is quite salty and with a slight tang, and the aftertaste may be slightly bitter and feed-like, but does not have any foreign odors.[9]

The cheese is produced in the form of two truncated cones joined at their wide bases, or as a rectangular block with a square base.[8][6]

Distribution

Chanakh is one of the traditional cheese varieties in Armenia. Alongside Lori, it is the most commonly consumed cheese in the country.[5]

References

  1. ^ a b Lyakh 2011, p. 468: "Maturation time: at least 60 days. It belongs to the group of semi-hard cheeses."
  2. ^ Aghayan, Eduard (1976). Արդի հայերենի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Hayastan Publishing House.
  3. ^ Williams, Sean (23 July 2015). The Ethnomusicologists' Cookbook, Volume II: Complete Meals from Around the World. ISBN 978-0415838665. Armenian Cheeses - Chanakh (Sharp Aged Cheese stored in brine).
  4. ^ "Chanakh | Local Cheese From Armenia, Eastern Europe". TasteAtlas. Retrieved 3 May 2025.
  5. ^ a b Petrosian, Irina; Underwood, David (19 April 2006). Armenian Food: Fact, Fiction & Folklore. Lulu.com. p. 46. ISBN 978-1411698659. The two traditional types of cheeses sold in almost all Armenian food stores are Lori and Chanakh.
  6. ^ a b c Lyakh 2011, p. 468: "Cheese Shape: The cheese has the shape of two truncated cones joined at their wide bases, or a rectangular block. Chanakh Cheese: Chanakh cheese has the shape of two truncated cones joined at the wide base or a rectangular block with a square base. Chanakh cheese is produced with a higher salt content—up to 7%. The cheese can be matured in brine."
  7. ^ Lyakh 2011, p. 468: "Appearance. The cheese has no rind; the outer layer is compacted, and the surface is smooth with traces of the mold or form used. Minor cracks and slight deformation are allowed."
  8. ^ a b Lyakh 2011, p. 468: "Appearance: On the cut surface, the cheese displays an "eye pattern" consisting of oval or angular holes. Paste Color: Ranging from white to light yellow."
  9. ^ Lyakh 2011, p. 468: "Taste and Smell: Strongly salty, slightly sour, without any foreign odors. A mild feed-like aftertaste and slight bitterness are permissible. Consistency: Uniform, firm, slightly brittle."

Bibliography