Lighvan cheese Lighvan cheese Lighvan () is a brined curd cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep’s milk. The name comes from Liqvan, a village in East Azerbaijan, where it has traditionally been made. The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days.
Types of cheese taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea. Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas. Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food colouring. Its texture is consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in several varieties. Some are sold as sausage-like logs and chipolatas (mostly in Germany and USA),