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.
Alpujarra cheese in the form of cylinders, rather wider than they are high. The rind faces are usually marked with patterns of flowers and the sides with lines, which are intended to simulate the imprint of rushes, including the authorising mark of the protected designation of origin P.D.O. The cheese is sold in pieces of between . if fresh, and up to if cured. Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which