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Distinctive Features of Motal
Motal cheese possesses a firm and elastic texture that is satisfying to the bite. Its flavor is intensely salty and sharp, with a pronounced tanginess derived from its brine maturation. The cheese often has small, irregular eyes and a slightly moist surface.
It is traditionally formed into braids or ropes, giving it a unique and recognizable appearance. The color ranges from a stark white to a pale yellow, depending on the milk used. Its robust flavor makes it a standout component on any cheese plate.
Nutritional Values, Dietary Notes, and Possible Allergens for Motal
Motal is a good source of protein and calcium, essential for bone health. It is also high in sodium due to its brining process, so it should be consumed in moderation by those monitoring salt intake. Like most cheeses, it contains saturated fats.
This cheese is not suitable for individuals with lactose intolerance or a milk allergy. It is traditionally made with sheep’s or goat’s milk, which some find easier to digest than cow’s milk. Vegetarians should note that it uses animal rennet in its production.
Cheese Varieties
The primary variety of Motal is defined by its braided form and brined preservation. Some producers may offer a version with added herbs like thyme or fenugreek for an aromatic twist. The base milk can vary between sheep, goat, or a blend, subtly altering the final flavor.
There is little industrial production of Motal, keeping its varieties artisanal and region-specific. The cheese is almost always sold in its brine to maintain freshness and texture. You will not find a widely produced, pasteurized version in most markets.
History and Traditions of Motal
Motal cheese has deep roots in the rural traditions of Armenia. It was historically made by shepherds in the highlands as a way to preserve milk. The cheese is a staple of the Armenian diet and is often present at festive gatherings and family meals.
The art of braiding the cheese is a skill passed down through generations. It is a symbol of Armenian culinary resilience and identity. Enjoying Motal is to taste a piece of living history from the Caucasus region.
Production Process of Motal
The production begins by heating milk in a large cheese vat. Animal rennet is added to coagulate the milk, forming curds. The curds are then cut and stirred to release whey.
The curds are gathered in a cheese cloth and lightly pressed to achieve a dense texture. Cheese salt is mixed in before the cheesemaker skillfully hand-braids the cheese into its signature shape. Finally, the braided cheese is submerged in a brine solution for several weeks to mature and develop its characteristic salty flavor.
Wine or Beverage Pairings
The bold saltiness of Motal calls for a beverage that can stand up to it. A crisp, dry white wine like a Armenian Voskehat or a Greek Assyrtiko works beautifully. The high acidity and mineral notes in these wines cut through the richness and cleanse the palate.
For a non-alcoholic pairing, consider a chilled tan (Armenian yogurt drink) or sparkling water with a squeeze of lemon. The tanginess of the tan mirrors the cheese’s own acidity. The effervescence of sparkling water also helps to reset the taste buds between bites.
Suitable Fruit and Vegetables
Sweet and juicy fruits provide a fantastic contrast to Motal’s saltiness. Try serving it with slices of ripe pear, watermelon, or figs. The natural sugars in the fruit balance the intense savory notes of the cheese.
For vegetables, crisp options like cucumber ribbons, bell pepper strips, or cherry tomatoes work well. Their high water content and freshness offer a palate-cleansing effect. Lightly pickled vegetables, such as cauliflower or carrots, can also complement its tangy profile.
Suitable Meat and Fish dishes
Motal is a classic accompaniment to grilled meats like lamb chops or kebabs. Its salty punch enhances the savory, charred flavors of the meat. It can also be crumbled over a hearty bean and sausage stew.
For fish, it pairs wonderfully with oily varieties like grilled mackerel or salmon. The cheese’s firm texture stands up to the fish’s richness. Avoid pairing it with very delicate white fish, as the cheese will overpower it.
Presentation of Motal
For an authentic presentation, serve Motal at room temperature on a wooden cheese board. Use a sharp cheese knife or a cheese wire to slice the braid into manageable portions. This preserves its shape and makes it easy for guests to serve themselves.
Arrange the slices artfully alongside your chosen accompaniments. Garnish with fresh herbs like mint or dill to add color and aroma. A beautiful cheese plate showcasing Motal becomes a centerpiece of conversation and enjoyment.
Recipe Ideas
Incorporate diced Motal into a traditional Armenian spinach and cheese pastry, known as Borek. The cheese melts beautifully, creating a salty, flavorful filling. Its elasticity gives the pastry a delightful stringy quality when pulled apart.
Another excellent use is in a rustic bread salad. Crumble Motal over chopped tomatoes, cucumbers, onions, and toasted bread cubes. Toss everything with a simple olive oil and lemon juice dressing for a refreshing and satisfying meal.
Similar Cheeses and Alternatives to Motal
If you enjoy Motal, you will likely appreciate other brined, stringy cheeses. Turkish Dil Peyniri is a very close relative, often similarly braided and salted. Greek Kasseri, while firmer, offers a comparable salty tang and is excellent for grating over dishes.
For a less salty alternative, consider Italian Mozzarella or Scamorza. They provide a similar milky flavor and elastic texture without the intense brine. Bulgarian Sirene is another brined cheese, but it is more often crumbled than braided.
Motal cheese: Questions and answers
What are ideal pairings for Motal cheese?
Motal cheese pairs excellently with crisp, dry white wines like Armenian Voskehat, which complement its saltiness. For non-alcoholic options, try it with chilled tan or sparkling water with lemon to cleanse the palate. Sweet fruits such as watermelon or figs provide a delightful contrast to its savory notes.
What are good substitutes for Motal cheese?
Turkish Dil Peyniri is a close alternative to Motal cheese, offering a similar braided texture and salty flavor. Greek Kasseri can also be used, especially in cooked dishes, for its tangy profile. For a milder option, Italian Scamorza provides elasticity without the intense brine, making it a versatile substitute.
Is Motal cheese safe for everyone to eat?
Motal cheese is not suitable for individuals with lactose intolerance or a milk allergy, as it contains dairy. It is high in sodium due to the brining process, so those monitoring salt intake should consume it in moderation. Always verify the ingredients if you have specific dietary restrictions or concerns.
What is the shelf life of Motal cheese?
When stored properly in its brine in the refrigerator, Motal cheese can last for several weeks. Always check for any signs of mold or off odors before consuming to ensure it is still safe to eat. Keeping it fully submerged in brine helps extend its freshness and maintain its characteristic qualities.
Where can I typically buy Motal cheese?
Motal cheese is often found in specialty cheese shops, Armenian or Middle Eastern grocery stores, and some online retailers. Look for it sold in brine to ensure it retains its authentic texture and flavor. Due to its artisanal nature, availability may vary, so check with local importers for the best sources.
What is the proper way to cut Motal cheese?
Use a sharp cheese knife or a cheese wire to slice Motal cheese, especially if it is in a braided form. Cut across the braid into manageable portions to preserve its shape and make serving easier. Avoid using a dull knife, as it can crush the cheese and alter its desirable elastic texture.
How is Motal cheese best eaten?
Motal cheese is best enjoyed at room temperature to fully appreciate its firm yet springy texture and salty flavor. Serve it sliced on a cheese board with sweet fruits like pears or figs to balance its intensity. It also pairs excellently with crisp vegetables such as cucumber or bell pepper strips for a refreshing contrast.
Does Motal cheese need to be refrigerated?
Yes, Motal cheese must be stored in the refrigerator at a temperature between 2°C and 6°C to maintain freshness. Leaving it at room temperature for extended periods can cause spoilage due to its high moisture content. Always return it to the fridge promptly after serving to ensure safety and quality.
What is the best way to store Motal cheese?
Always keep Motal cheese submerged in its original brine inside an airtight container in the refrigerator. This method preserves its moisture and prevents it from drying out or developing off-flavors. Ensure the container is sealed properly to maintain the cheese’s firm texture and salty tang.
How should I use Motal cheese in cooking?
Motal cheese works wonderfully when diced into traditional Armenian pastries like Borek, where it melts beautifully. You can also crumble it over rustic bread salads with tomatoes and cucumbers for a salty kick. Its firm texture holds up well in baked dishes, adding a distinct tangy flavor.