Chanach cheese

Since ancient times, such a national food product as Chanah cheese has been popular in the North Caucasus. This brine type of cheese is prepared using special pots called vans. It is thanks to the distinctive devices that cheese chanach is used in the process of preparing the product and got its original name.

Such a food product as cheese has been known to mankind since ancient times. Researchers claim that acquaintance with cheese in humans happened by luck. Interestingly, almost all iconic food products were invented by people thanks to the will of chance, and so it was with cheese. In ancient times, people used animal rennet to store milk, which, under the influence of natural enzymes, turned into cheese.

The new product was to the taste of ancient people, and it was from this time that the official history of cheese making on planet Earth began. Chanach cheese is a type of brine cheese that differs from other varieties both in its taste and consumer characteristics and in the way the product is made. Chanach cheese ripens in specially prepared brine.

It is thanks to the use of brine in the preparation of Chanach cheese that the product acquires its unique taste and aroma characteristics. Researchers of national culinary traditions attribute brine cheeses, including Chany, to products characteristic of the inhabitants of Transcaucasia, as well as the Caucasus. Chanach cheese has long been made in Armenia.

In a fairly warm climate of the republic, local cheesemakers mastered the art of making specific types of cheeses, which are distinguished by the method of ripening and storage. In order to preserve the distinctive properties of the product, Chanach cheese is stored in a special brine, which may include various ingredients.

Often, white wine varieties are used for brine, as well as natural honey or syrups. Chanach cheese has a sharp and at the same time salty taste, which is characteristic of brine cheeses. The cheese body is brittle, but not crumbling. Chanach cheese has the unusual shape of two truncated cones. Like other pickle cheeses, Chanach produces without a crust.

It is worth noting that the color of Chanach cheese can vary within the color range from white to light yellow. The calorie content of Chanach cheese depends on many factors. However, the average calorie content of Chanach cheese does not exceed 285 Kcal, which are contained in 100 grams of the product. Chanach cheese is aged in brine for no more than two months.

If overexposed, Chanach cheese will contain a large amount of salt, which will significantly worsen all the main consumer characteristics of the product. In addition, many useful compounds of natural origin that are contained in the chemical composition of the product will turn into brine. As a result, not only the quality of the product will suffer, but also the beneficial properties of Chanach cheese.