Horats panir
Yeghegnadzor, known also as Horats panir is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground.
Production
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
Characteristics
The cheese has a distinct flavor – sharp, salty, and rich. The addition of herbs and aromatic plants gives it characteristic aromatic properties. Its texture is semi-soft, creamy, and slightly crumbly. The fat content ranges from 40% to 55%.
Distribution
During the Armenian SSR, this production method was most widespread in the Yeghegnadzor and Vayk districts. The cheese was also referred to as Vayots Dzor cheese, based on the traditional names of the region.