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.
Cheese analogue milk, vegan cheese may be made from soybeans, rice, almonds, nutritional yeast and other non-dairy ingredients. It is aimed at vegans and others wanting to avoid animal products, for moral, religious or health reasons, including lactose intolerance or a desire to avoid cholesterol. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free and are often a source of soy protein and isoflavones. Many have calcium added. Several brands melt similarly to dairy cheese, while others stay mostly firm, or melt only when grated. Varieties include: One variant of pasteurized processed cheese dairy products is, according to