Lighvan cheese The cheese is usually served for breakfast or dinner with fresh bread. Similar cheeses can be found in: 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
Flor de Guía cheese Origin. The curdling medium may be vegetable or animal depending on the type of cheese being made. Salt is added to the milk but not exceeding per 100 litres (galls) of milk. For Flor cheese, the vegetable rennet (liquid extract of the cardoon) is added when the milk has been heated to between 28 °C and 35 °C and maintained for 60 to 90 minutes. For Half-Flor cheese the curdling agent must be 50% cardoon juice and 50% another vegetable or authorized rennet. It is heated to 28–38 °C and maintained for a maximum of 1 hour. For Guia cheese