Armenians started to produce cheese in ancient times and since then it has become an inseparable part of the Armenian diet. The most common types of Armenian cheeses are Lori and Chanakh. Both are salty white cheeses aged in brine water.

Another popular type of Armenian cheese is the String cheese. It is made with a white base. The strings are formed because of the special technology of pulling the cheese during processing.

Traditional Armenian cheese made from goat milk. It is ripened and stored in special ceramic jars. The color is white; the texture is soft and brittle. The cheese ripens in six months; the taste is distinctly salty and savory, spiced with alpine aromatic herbs.

Sheep and goat cheeses have also been produced for centuries in Armenia.

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