Chanakh

Chanakh (Armenian: չանախ, Armenian pronunciation: [t͡ʃʰɑˈnɑχ]) is a semi-hard Armenian brined cheese with a sharp, salty flavor.^[1][2][3][4] It is one of the traditional and most widely consumed types of cheese in Armenia.^[5]

Chanakh
Country of origin	Armenia
Region	Armenian highlands
Fat content	30–45%
Aging time	min. 60 days

Characteristics

The cheese is produced from cow's, sheep's, or goat's milk. The fat content of the final product ranges from 30% to 45%, and a key feature of its production is maturation in brine.^[6] The salt content in the finished cheese can reach up to 7%,^[6] and the minimum aging period is 60 days.^[1]

Chanakh has no rind, and the outer layer is dense while the surface is smooth. There may be minor cracks or deformations, along with traces of the mold or cloth that were used during pressing.^[7] The cut surface displays a pattern of oval or angular eyes, and the color ranges from white to pale yellow.^[8]

The cheese has a uniform, dense, and slightly brittle texture. The flavor is quite salty and with a slight tang, and the aftertaste may be slightly bitter and feed-like, but does not have any foreign odors.^[9]

The cheese is produced in the form of two truncated cones joined at their wide bases, or as a rectangular block with a square base.^[8][6]

Distribution

Chanakh is one of the traditional cheese varieties in Armenia. Alongside Lori, it is the most commonly consumed cheese in the country.^[5]