Khachaturi is a distinguished semi-hard cheese from Armenia, celebrated for its creamy texture and nutty undertones. This cheese is crafted from high-quality cow’s milk and aged to perfection, making it a favorite among connoisseurs. Khachaturi cheese offers a delightful balance of saltiness and richness, ideal for both table service and cooking.
In this article
Distinctive Features of Khachaturi
Khachaturi cheese typically forms wheels weighing about 2 kilograms with a diameter of 20 centimeters. Its rind is natural and slightly wrinkled, showcasing a pale yellow to ivory color. The interior paste is firm yet supple, with a humidity level around 40%, allowing for easy slicing.
The texture of Khachaturi cheese is smooth and homogeneous, without large holes. It has a fat in dry matter content of approximately 45%, contributing to its creamy mouthfeel. Its flavor profile includes notes of butter and hazelnut, with a subtle tanginess from the aging process.
Khachaturi Cheese Varieties
Traditional Khachaturi cheese is made exclusively from cow’s milk, but some producers create a goat’s milk version. This variety offers a sharper taste and a whiter color compared to the original. It ages for a shorter period, typically two to three months, resulting in a softer consistency.
Another adaptation is the smoked Khachaturi cheese, where wheels are cold-smoked over fruit woods. This process imparts a smoky aroma and a darker rind. Smoked Khachaturi cheese is popular in rural areas and adds depth to grilled dishes.
History and Traditions of Khachaturi
Khachaturi cheese originates from the Aragatsotn region of Armenia, known for its fertile pastures. Armenian shepherds developed this cheese centuries ago to preserve milk during summer months. The region is also famous for its apricots and brandy, which complement the cheese well.
Local traditions include serving Khachaturi cheese during Armenian holidays like Easter and Christmas. Families often make it at home using recipes passed down through generations. Stories tell of Khachaturi cheese being a symbol of hospitality, offered to guests with fresh bread.
Production Process and Producers
Producers source fresh cow’s milk from local farms in the Armenian highlands. The milk is pasteurized and then inoculated with traditional rennet and cultures. Curds are cut, pressed into molds, and brined for several hours to develop flavor.
Khachaturi cheese ages in cool cellars for three to six months, during which it is turned regularly. Main producers include Ararat Dairy Cooperative, Lori Cheese Factory, and Yerevan Artisanal Creamery. These producers maintain high standards, ensuring consistent quality across batches.
Quality Labels and Certifications
As to our current knowledge, Khachaturi cheese does not hold a Protected Designation of Origin (PDO) status. However, some producers adhere to organic farming practices, using milk from grass-fed cows. These practices may align with informal quality assurances valued by local communities.
Artisanal labels are sometimes applied by small-scale producers to emphasize handmade techniques. There are no widespread certification marks, but authenticity is maintained through traditional methods. Consumers often recognize quality based on producer reputation and regional origin.
Wine or Beverage Pairings
Khachaturi cheese pairs excellently with Armenian red wines like Areni or Kakheti. These wines have enough acidity to cut through the cheese’s richness. A crisp white wine, such as Voskehat, also complements its nutty notes.
For non-alcoholic options, try Armenian mineral water or tangy tan (a yogurt drink). These beverages cleanse the palate between bites. International pairings include light beers or dry cider, which enhance the cheese’s creamy texture.
Suitable Fruit and Vegetables
Fresh figs and ripe apricots bring out the sweetness in Khachaturi cheese. Their soft texture contrasts nicely with the firm paste. Grapes and pears also work well, adding a refreshing juiciness.
Vegetables like roasted bell peppers or grilled eggplant provide a smoky counterpoint. Olives and pickled cucumbers offer a briny accent that balances the saltiness. Include fresh herbs like mint or basil for an aromatic touch.
Suitable Meat and Fish Dishes
Khachaturi cheese melts beautifully over lamb kebabs or beef stews. It adds creaminess to traditional Armenian dishes like khorovats (barbecue). Shaved Khachaturi cheese enhances salads with grilled chicken.
For fish, try baking salmon with slices of Khachaturi cheese on top. The cheese forms a golden crust when broiled. It also pairs well with smoked trout or sardines, adding depth to light seafood.
Presentation of Khachaturi
Serve Khachaturi cheese at room temperature, about 18-20 degrees Celsius, for optimal flavor. Remove it from the refrigerator one hour before serving. Present it on a wooden or slate board to highlight its natural appearance.
Arrange Khachaturi cheese in wedges or slices alongside accompaniments like nuts and honey. Use a cheese knife for slicing and a spreader for soft applications. Guests can use small forks or their hands for eating, depending on the setting.
Questions and Answers
How should I store Khachaturi cheese?
Store Khachaturi cheese in the refrigerator wrapped in wax paper or in an airtight container. Khachaturi cheese keeps for up to three weeks when properly stored. Avoid freezing Khachaturi cheese as it can alter the texture.
What is the shelf life of Khachaturi cheese?
Khachaturi cheese has a shelf life of about three to four weeks when refrigerated. Check Khachaturi cheese for mold or off odors before use. Aged Khachaturi cheese may last longer due to lower moisture content.
Can I use Khachaturi cheese for melting?
Yes, Khachaturi cheese melts well due to its semi-hard texture. Use Khachaturi cheese in gratins, sandwiches, or atop casseroles. Khachaturi cheese becomes creamy without becoming stringy when heated.
Where can I buy Khachaturi cheese?
You can buy Khachaturi cheese at Armenian specialty stores or online retailers. Some supermarkets in Europe and North America stock Khachaturi cheese. Look for Khachaturi cheese with clear labeling of its origin.
How do I cut Khachaturi cheese properly?
Cut Khachaturi cheese into wedges from the center outward for even portions. Use a sharp knife to slice Khachaturi cheese without crumbling. For serving, slice Khachaturi cheese just before eating to maintain freshness.
Is Khachaturi cheese suitable for vegetarians?
Khachaturi cheese is often made with animal rennet, so check the label. Some producers make Khachaturi cheese with microbial rennet for vegetarians. Khachaturi cheese typically contains no other animal products.
What milk is used in Khachaturi cheese?
Khachaturi cheese is primarily made from cow’s milk, giving it a mild flavor. Some varieties of Khachaturi cheese use goat’s or sheep’s milk. The milk quality affects the final taste of Khachaturi cheese.
Can I eat the rind of Khachaturi cheese?
The rind of Khachaturi cheese is edible but may be tough. Many people enjoy the rind of Khachaturi cheese for its concentrated flavor. If preferred, you can trim the rind from Khachaturi cheese before serving.
How is Khachaturi cheese different from other Armenian cheeses?
Khachaturi cheese has a longer aging time compared to fresh cheeses like Lori. Khachaturi cheese features a nuttier profile than brined cheeses such as Chanakh. The texture of Khachaturi cheese is unique due to its specific production method.
What is Khachaturi cheese best used for?
Khachaturi cheese is best used for snacking, cooking, or as part of a cheese board. Khachaturi cheese adds richness to salads and pasta dishes. You can also grate Khachaturi cheese over soups for extra flavor.
Recipe Ideas
Khachaturi and Herb Stuffed Tomatoes
This recipe highlights the creamy texture of Khachaturi cheese with fresh summer tomatoes. It makes an excellent appetizer or light lunch for four people. The dish combines Mediterranean flavors with Armenian traditions.
Khachaturi cheese melts smoothly, binding the herb filling inside the tomatoes. Baking enhances the natural sweetness of the vegetables. Serve this dish warm with crusty bread to soak up the juices.
- 4 large beefsteak tomatoes
- 200 grams Khachaturi cheese, grated
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat the oven to 180 degrees Celsius.
- Cut the tops off the tomatoes and scoop out the seeds.
- Mix grated Khachaturi cheese with basil, olive oil, salt, and pepper.
- Stuff the mixture into the tomatoes and replace the tops.
- Bake for 20 minutes until the cheese is bubbly and golden.
Armenian Khachaturi Flatbread
This flatbread recipe uses Khachaturi cheese as a key topping for a savory treat. It serves six people and is perfect for sharing. The cheese becomes delightfully crispy when baked on the dough.
Khachaturi cheese pairs well with the za’atar spice blend in this recipe. You can customize it with additional vegetables like onions or peppers. This dish is a modern twist on traditional Armenian lavash.
- 500 grams pizza dough
- 150 grams Khachaturi cheese, sliced
- 1 tablespoon za’atar spice
- 2 tablespoons olive oil
- Fresh thyme for garnish
- Roll out the pizza dough on a floured surface to a 30-centimeter circle.
- Brush with olive oil and sprinkle za’atar evenly.
- Arrange Khachaturi cheese slices on top.
- Bake at 200 degrees Celsius for 12-15 minutes until golden.
- Garnish with fresh thyme before serving.
Similar Cheeses and Alternatives
Khachaturi cheese shares similarities with other semi-hard cheeses like Turkish Kashar or Greek Kefalotyri. These cheeses also use cow’s milk and have a firm texture suitable for grating. However, Khachaturi cheese has a distinct nuttiness from its Armenian aging process.
For a local alternative, try Armenian Lori cheese, which is softer and milder. Chanakh cheese offers a briny option for those who prefer saltier profiles. International substitutes include Gouda or Edam, though they lack the specific terroir of Khachaturi cheese.