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.
United States raw milk debate it seems that the observed increased resistance seems to be rather related to the exposure to a farm environment or to animals than to raw milk consumption.” Many raw milk consumers cite a preference for the taste of raw milk products. The Raw Milk Cheesemakers Association hold that cheese produced from raw milk have distinctive complexity and depth of flavor absent from pasteurized-milk cheeses. The FDA considers hard, aged cheese, such as parmesan and cheddar, made from raw milk to be generally safe for consumption; soft cheese made from raw milk is considered unsafe. These types of cheese are currently