Andy Montoya
Feta cheese is used in Armenian cooking, and Armenian feta cheese is also available. Armenian borek, a crispy hand pie, is a popular dish that uses feta cheese. Armenian boereg, a bite-sized grilled cheese sandwich, is another appetizer that uses feta cheese. Armenian spiced feta is another dish that uses feta cheese, and it can be wrapped in flatbread with fresh herbs.
| Characteristics | Values |
|---|---|
| Armenian Feta Cheese | Made from sheep's milk, firm and milky with a rich, briny tang and a lanolin, sheepy flavor |
| Armenian Chanakh Cheese | Made from cow's milk, has a soft texture with many holes and voids of different sizes. It matures and stores in salty water |
| Armenian Chechil Cheese | Figured fibrous brine extract with low fat content up to 10%. It is classified as a dietary product and used in various diets |
| Armenian Yeghegnadzor Cheese | Crumbly, with aromatic spices and herbs. It is made from goat's milk and matured in a clay pot |
| Armenian Borek | Spinach and cheese turnovers with a mixture of cheeses like Muenster, Monterey Jack, tangy feta, and something creamy like cottage or cream cheese |
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What You'll Learn
Armenian feta is made from sheep's milk
Feta cheese is indeed used in Armenian cooking, and Armenian feta is traditionally made from sheep's milk. In Europe, feta is protected under PDO (Protected Designation of Origin) regulations, which dictate that it must be made from sheep's milk or a mixture of sheep's and goat's milk. In the US, however, feta can be made from cow's milk, and manufacturers are not required to specify the type of milk used. As a result, it can be challenging to find authentic sheep's milk feta in the US, but it is available at specialty stores and online.
Armenian feta made from sheep's milk has a distinct flavour and texture that sets it apart from other types of feta cheese. It is described as having a rich, briny tang with a hint of lanolin and a sheepy flavour. The texture is firm and milky, making it perfect for crumbling over salads, melting onto pita bread, or even eating straight.
The process of making Armenian feta from sheep's milk involves traditional cheesemaking techniques that have been passed down through generations. The milk is sourced from local sheep, and the cheese is carefully crafted using specific cultures and enzymes to develop its unique flavour and texture.
Sheep's milk feta has a higher fat content than cow's milk feta, resulting in a richer, more creamy texture. This higher fat content also contributes to the tanginess of the cheese, as it takes longer to culture and age, allowing more time for flavour development.
Armenian feta made from sheep's milk is a versatile ingredient that can be used in a variety of dishes. In addition to being crumbled over salads or melted on pita, it can also be paired with fresh tomatoes, cucumbers, olives, and crusty bread for a delicious Mediterranean-inspired meal. It also pairs well with crisp white wines or light, fruity reds, making it an excellent choice for appetizers or snacks.
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Armenian cheese boereg is a bite-sized, grilled cheese sandwich
Armenian cuisine is rich in dairy products, with feta cheese being a popular ingredient. Armenian feta is made from sheep's milk and has a firm and milky texture, with a rich, briny tang and a lanolin, sheepy flavour. It is commonly used in salads, melted on pita bread, or eaten straight.
To make the boereg, the phyllo dough needs to be defrosted overnight in the fridge and covered with a damp towel to prevent it from drying out. The dough is then layered with the cheese filling and folded into triangles. The triangles are brushed with butter or a mixture of butter and canola oil, and sprinkled with nigella seeds, which are small black seeds found in Armenian string cheese or savoury cookies and breads. The boereg is then baked in the oven until golden brown.
Some people also add aromatic herbs and alliums like scallions, as well as spices such as Aleppo pepper, to enhance the flavour of the boereg. It is a versatile dish that can be made with different combinations of cheeses and fillings, making it a popular choice for get-togethers and gatherings.
Armenian Chanakh cheese is another variety of cheese that is mentioned in the sources. It is said to be similar to Greek sheep cheese in brine.
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Borek is an Armenian spinach and cheese turnover
Borek is a popular Armenian dish that is commonly served at gatherings. It is a type of pastry that can be made with puff pastry or yufka, a rustic pastry dough that is similar to phyllo in thickness but sits between pasta and phyllo in heft. However, the majority of Armenian boreks are made using phyllo dough.
Armenian spinach and cheese borek, also known as spanakopita or spanakhov nazuk, is a type of borek that is filled with spinach and feta cheese. The feta used in this dish is typically made from sheep's milk, giving it a rich, briny tang and a lanolin, sheepy flavour. It is important to note that feta is a youthful cheese that is usually stored in a brine solution to maintain its freshness. When baked, feta softens but does not fully melt, adding a unique tangy flavour to the borek. To avoid bitterness, it is recommended to crumble the feta instead of using pre-crumbled cheese.
To make the spinach filling for the borek, the spinach must be blanched and squeezed to remove excess moisture. This helps prevent the borek from becoming soggy. In addition to spinach, other greens such as Swiss chard, watercress, arugula, or beet greens can be used. Aromatic herbs and alliums like parsley, dill, scallion, and mint are also added to the filling.
The cheese filling for Armenian spinach and cheese borek typically combines feta with other cheeses such as Muenster, goat cheese, and cream cheese or cottage cheese. This mixture of cheeses creates a creamy and tangy flavour profile. The eggs are usually added as a binder to hold the filling together.
When assembling the borek, it is important to handle the phyllo dough delicately as it can be brittle and break easily. The dough is layered with the spinach and cheese filling, creating a flaky and creamy texture. Clarified butter is often used to assemble the borek, as it helps to achieve a crispier texture. Finally, the borek is garnished with a mixture of sesame and nigella seeds, adding a final touch of flavour and texture.
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Armenian spiced feta is marinated in vinegar, oil, paprika, and dried herbs
Armenian cuisine has a variety of dishes that use feta cheese. One such dish is Armenian spiced feta, which involves marinating feta in vinegar, oil, paprika, and dried herbs. This dish is simple to prepare and can be served in multiple ways.
To make Armenian spiced feta, start by spreading fresh herbs—such as basil, oregano, mint, and chives—in a shallow serving dish. Then, slice about half a pound of feta cheese into four pieces and arrange them on top of the herbs. In a separate small bowl, whisk together a marinade of vinegar, oil, paprika, and dried herbs. The specific herbs used in the marinade can vary, but typically include tarragon, oregano, cilantro, and sometimes sumac.
Drizzle the marinade over the feta cheese, ensuring that each piece is well-coated. Allow the feta to marinate for at least an hour, or even overnight, to fully absorb the flavours. Before serving, sprinkle some ground sumac on top for an extra burst of flavour and colour.
Armenian spiced feta can be served in multiple ways. It can be enjoyed as-is, with the marinated feta and herbs wrapped in flatbread. Alternatively, it can be crumbled over a salad, melted onto a za'atar pita, or simply eaten on its own. This dish is perfect as an appetizer or part of a mezze spread, offering a combination of creamy, tangy, and spicy flavours.
In addition to spiced feta, Armenians also enjoy feta in other dishes such as boereg (or borek) and cheese turnovers. Boereg is a bite-sized, grilled cheese appetizer made with phyllo dough and various fillings, including feta cheese. Borek, on the other hand, is a type of crispy hand pie filled with spinach, herbs, and a mixture of cheeses, including feta. These dishes showcase the versatility of feta in Armenian cuisine, where it is valued for its tangy and creamy qualities.
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Feta is a common addition to Armenian cheese platters
Armenian boreks, or spinach and cheese turnovers, are a popular dish that often includes feta. The cheese is combined with other cheeses, spinach, herbs, scallions, eggs, and spices to create a delicious filling. Another popular Armenian appetiser is cheese boereg, a bite-sized, sophisticated grilled cheese sandwich made with phyllo dough and various cheeses, including feta.
Armenian spiced feta is also worth mentioning. This dish involves marinating feta cheese in a mixture of olive oil, vinegar, and spices such as Hungarian paprika, dried tarragon, oregano, and cilantro. It is then served with fresh herbs and sometimes wrapped in flatbread. The combination of flavours creates a unique and tasty addition to any cheese platter.
Feta's versatility and ability to pair well with other cheeses make it a popular choice for Armenian cheese platters. Its distinct flavour and texture add interest and variety to the platter, making it a favourite among those who enjoy cheese. Whether served plain or spiced, feta is a delightful addition to any Armenian cheese selection.
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Frequently asked questions
Yes, feta cheese is used in Armenian cooking. It is a common ingredient in Armenian boreks, which are crispy hand pies with a spinach, herb, and cheese filling.
Armenian boreks typically use a mixture of cheeses, such as Muenster, Monterey Jack, goat cheese, and cream cheese or cottage cheese.
Yes, feta cheese is also used in Armenian cheese boereg, which is a bite-sized, grilled cheese sandwich made with phyllo dough. Another dish is Armenian spiced feta, which involves marinating feta cheese in a mixture of herbs, spices, vinegar, and olive oil.
