Armenian String Cheese

Learn how to make Armenian string cheese! If you haven’t seen it on the shelves at Whole Foods or if you are not friends with any Armenians, you’re in for a real treat! 

Roll up your sleeves and grab your cheese. During this class, we will be pulling, stretching, and knotting of melted cheese. Have you ever heard of such a thing? Are you ready for the challenge and an evening of wine and cheese? Join us as we tackle the art of Armenian string cheese through a playful, interactive and unique class. We’ll explore food history in Armenia, influences from other cultures, and how to make, prepare, serve, and enjoy Armenian string cheese. 

In short, to make the cheese; mozzarella cheese curd is melted down and stripped of the fat, pulled and stretched, then salted and served cold. It is made from cow’s milk and is traditionally seasoned with Middle Eastern spices of mahlab or nigella, depending on the region of Armenia. When mahlab first hits your tongue, it tastes a bit like cherries, a bit like roses, and a bit like almond – kind of floral, but a great compliment to the cheese. 

Nigella, one of the oldest seeds (found in King Tuts tomb) has a unique flavor and is sometimes regarded to have a mild nutty onion flavor. Depending on your flavor pallet; one, all, or none of the seeds can be added to the cheese. Is your mouth watering yet? 

Either way, if you like cheese, this is the perfect accompaniment to a Friday wine night. And if you’re like me, you’ll probably be making it as a mid-afternoon snack. Please arrive 15 minutes early to check in, especially if you’re part of a large group.

Note:

We use ingredients that are easy to find at local markets and equipment available in every home kitchen!