List of Armenian cheeses

The List of Armenian cheeses includes traditional and modern types of cheese produced in Armenia and within the Armenian diaspora. More than 25 types of cheese are produced in the country from cow, goat, or sheep milk, though more than 95% of production is based on cow milk. According to 2016 data, the total volume of cheese production exceeded 22,000 tons. Armenia is home to over 60 cheese-producing companies, the majority of which manufacture Lori or Chanakh cheeses.
Cheese is a staple food in Armenia: it is traditionally consumed at the beginning and end of every meal. It has been made since ancient times and is considered a national food. Production takes place both in industrial facilities and in households. Approximately 91.8% of the population consume dairy products, and 89.4% regularly consume cheese. The average annual per capita cheese consumption is about 10 kg, with little year-to-year variation.
Taste is a key factor for Armenian consumers, who generally prefer saltier cheeses than those commonly found in American or European markets. As a result, 85% of consumers favor domestically produced cheese.
Bread and cheese are considered a national snack in Armenia, eaten throughout the day and served alongside a variety of dishes. A common Armenian expression is: "Hats u panir, gortst banir" — "Eat bread and cheese, and work." During times of scarcity, bread with cheese often served as a substitute for meat.

List of cheeses

Cheese	In Armenian	Image	Type	Milk		Region	Description
Aitsi panir	այծի պանիր					Armenian Highlands	Armenian goat milk cheese
Ankash panir	անքաշ պանիր					Armenian Highlands
Aragatsyan panir	արագածյան պանիր			Sheep		Aragatsotn Province	A semi-hard cheese made from high-quality sheep's milk or its mixture with cow's or goat's milk. It has a mild nutty flavor, soft texture, and a natural rind. Less salty than brined cheeses, with a fat content of 50% or higher.
Chanakh	չանախ		Brined cheese	Cow, sheep, or goat		Armenian Highlands	A brined cheese aged for at least 60 days, with a sharp, salty flavor and a dense, slightly brittle texture. Commonly made from cow’s, sheep’s, or goat’s milk and shaped as blocks or double cones.
Chechil	չեչիլ		Brined cheese	Cow, sheep, or goat		Armenian Highlands	It has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
Chobani panir	չոբանի պանիր			Sheep		Armenian Highlands	Ktor panir, produced at the end of the lactation period of sheep, is called chobani paneer. It has a high fat content, a soft consistency, and a distinctly strong flavor, which is especially appreciated by connoisseurs of this cheese.
Glukh panir	գլուխ պանիր			Cow, sheep, or goat		Armenian Highlands	Glukh panir is made using sheep's, cow's, or goat's milk, or a combination of these, with cheese made from whole sheep's milk being especially prized.
Horats panir	հորած պանիր			Cow or goat	Yes	Vayots Dzor	see Yeghegnadzor
Husats panir	հյուսած պանիր					Armenian Highlands	see Tel panir
Kanach panir	կանաչ պանիր		Mold-ripened			Shirak	see Mklats panir
Ktor panir	կտոր պանիր		Brined cheese	Cow or sheep		Armenian Highlands	Made from cow's milk, sheep's milk, or a mixture of both. It is produced by draining and lightly pressing the curd, cutting it into pieces, salting it first with dry salt, then aging it in brine. The cheese has a smooth, hole-free texture and a moderately salty, slightly sour-milk flavor. It is used both as a standalone cheese and in the preparation of other traditional cheeses like motal.
Lor panir	լոռ պանիր					Armenian Highlands
Lori	լոռի		Brined cheese	Cow	Yes	Lori	A semi-soft brined cheese made from pasteurized cow’s milk, originating from the Lori region of Armenia. Its production involves boiling the curd twice, giving it a firmer texture than chanakh. With 43–44% moisture and 3.5–4.5% salt, Lori is classified between pickled and small hard cheeses. It is ripened for about 60 days, though modified salting methods can shorten this to 45 days while enhancing flavor and texture.
Mklats panir	մգլած պանիր		Mold-ripened			Shirak	A mold-ripened cheese from Shirak, known for its greenish hue and crumbly texture. Aged in clay pots or leather bags, it develops a sharp, tangy flavor from natural or added mold, similar to Roquefort.
Motal	մոթալ		Brined cheese	Sheep or goat	No	Syunik and Artsakh	A brined cheese from Syunik and Artsakh, made from sheep's or mixed sheep-goat milk. Aged 3–4 months in leather containers, it has a crumbly texture, rich aroma from added herbs like thyme, and a sharp, tangy flavor.
Tel panir	թել պանիր					Armenian Highlands	Traditional string cheese made from fermented milk; typically braided into threads and stored in brine.
Vochkhari panir	ոչխարի պանիր					Armenian Highlands	Armenian sheep milk cheese
Yeghegnadzor	եղեգնաձոր			Cow or goat	Yes	Vayots Dzor	A semi-soft traditional cheese from Vayots Dzor, aged underground in clay pots for at least six months. Made from pasteurized cow's or goat's milk with local herbs and seeds, it has a sharp, salty, and aromatic flavor.
Yerevan cheese						Yerevan	A white brined cheese made from sheep's, goat's, or cow's milk. Aged in brine without a rind, it has a salty flavor and smooth, white to slightly yellowish interior. Fat content ranges from 30% to 45%.