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 is Lor Cheese?
Lor is a traditional Iranian cheese made from the whey resulting from cheese production. It is produced mainly in the rural areas of the Azerbaijan and Kurdistan Provinces of Iran. Lor is similar to other whey cheeses such as Italian ricotta, Greek Mizithra, Anthotiros, Manouri, and Turkish Lor.
Production Process
The production of Lor cheese involves heating whey to about 212°F (100°C) for 30 minutes. The combination of low pH and high temperature causes the proteins in the whey to break down and precipitate, forming a fine curd. The solid materials, which appear as foam on the whey, are collected and strained using a cloth bag. The resulting product has a creamy white color and a relatively soft texture. As the fat content increases, the color of the cheese becomes more yellow.
Nutritional Value
Lor is rich in serum proteins, particularly albumin and globulin, and has a high nutritional value due to its essential amino acids, including threonine, valine, leucine, isoleucine, and cysteine. These make its composition comparable to egg albumin. The cheese has a mean acidity of about 1.66 percent and a pH of 6.83. The milk yield for Lor production is higher from ewes and buffalos than from cows.
Consumption
Fresh Lor cheese tastes like slightly sweet cream due to the residual lactose and has no particular smell. It is highly perishable and is often consumed fresh with other dairy products like Shor, a traditional product made from Ayran (churned yogurt buttermilk) after heat coagulation. Lor can also be salted and consumed as a table cheese similar to Mizithra. In Turkish cuisine, Lor is a white, crumbly cheese that is used in pastries such as börek and gözleme, or mixed with spices and herbs and eaten as a meze. Its high protein content makes it popular among health-conscious individuals and bodybuilders.
Comparison with Other Cheeses
Lor cheese shares similarities with various other whey cheeses. It is akin to Italian ricotta, known for its creamy texture, and Greek Mizithra, Anthotiros, and Manouri, which are also made from whey. Turkish Lor is also comparable, often used in similar culinary applications and enjoyed for its mild flavor and versatility.
Key Facts About Lor Cheese
Country of Origin | Iran |
Specific Origin | Azerbaijan and Kurdistan Provinces |
Milk Type | Whey (from semihard cheeses like Peche) |
Milk Treatment | Heated at ~212°F (100°C) for 30 minutes |
Texture | Soft |
Flavor | Slightly sweet cream |
Aroma | No particular smell |
Colors | Creamy white, more yellow with higher fat content |
Age | Fresh |