Armenian String Cheese vs Lor Cheese

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Lor Cheese is soft, originating in Iran.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

What's the Difference Between Armenian String Cheese and Lor Cheese?

• Origin: Armenian String Cheese (Armenia), Lor Cheese (Iran)
• Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
• Milk treatment: Armenian String Cheese (soured skimmed milk), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
• Texture: Armenian String Cheese (semi-soft), Lor Cheese (Soft)
• Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Lor Cheese (Fresh)
• Taste: Armenian String Cheese (mild), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

Taste Comparison: Does Armenian String Cheese Taste Like Lor Cheese?

Armenian String Cheese reads as mild, while Lor Cheese brings slightly sweet cream character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Lor Cheese at fresh.

Can You Substitute Armenian String Cheese for Lor Cheese?

Armenian String Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft. Flavor-wise, Armenian String Cheese reads as mild while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Armenian String Cheese or Lor Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Armenian String Cheese. For a soft profile, Lor Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is Armenian String Cheese the same as Lor Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Lor Cheese comes from Iran. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Lor Cheese fresh.

Is Armenian String Cheese similar to Lor Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Armenian String Cheese for Lor Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Armenian String Cheese taste like Lor Cheese?

Armenian String Cheese reads as mild, while Lor Cheese is slightly sweet cream.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Armenian String Cheese or Lor Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Lor Cheese is soft.