Armenian string cheese is an exotic change from fresh mozzarella if you are looking for a mild, milky cheese with stretch.
Like mozzarella, Armenian string cheese is a filata cheese. This means after the curds are formed, they are drained, then heated, salted and pulled, doubled and pulled again and again, somewhat like taffy, to form the elastic texture and fine separable strings we associate with string cheeses. Then they are doubled up in pretty knots and stored in brine or packaged in Cryovac. The cheese is sold fresh, with no aging.
According to Cheese.com, in Armenia it can be made with sheep, goat or cows’ milk. Locally available cheeses are made with whole cows’ milk.
Pretty little black nigella seeds sprinkled throughout the cheese supply texture and a sharp, oregano-like flavor
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