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
Saint-Paulin cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Saint-Paulin cheese Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom,