Lori (cheese)

Lori (Armenian: լոռի, Armenian pronunciation: [lɔˈri] ^ⓘ) is a type of semi-soft cheese originating from Armenia.^[1] It is made from pasteurized cow's milk and is similar in production to halloumi cheese, with the curd being boiled during the process. The cheese is preserved in a brine solution.^[2]

Lori
Country of origin	Armenia
Region	Lori Province
Source of milk	Cows
Pasteurised	Yes
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Description

Lori cheese has a firmer texture than chanakh cheese, due to the curd being heated twice during production.^[3] It is classified as an intermediate cheese, with characteristics between pickled and small hard cheeses. Lori typically contains 43-44% moisture and 3.5-4.5% salt, with a ripening period of approximately 60 days.^[4]

In the early 1970s, research was conducted on the effects of ripening and salting conditions on the breakdown of nitrogen compounds, the formation of free amino acids, and the cheese's organoleptic qualities. The study found that partial salting (600 g of salt per 100 kg of curd) reduced the brining time from 14-15 days to 6-8 days. This method also accelerated the hydrolysis of fat and proteins, which shortened the ripening time from 60 to 45 days and improved the overall quality of the cheese.^[4]