Armenian String Cheese
Braided, salty cheese flavored with black seed (nigella) or mahleb, a specialty of Fresno's historic Armenian community.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 180 kcal
Equipment
- •Cheese thermometer
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 13
- carbs
- 2
- protein
- 14
- calories
- 180
Instructions
- 1
Warm the milk to 90°F and stir in the diluted rennet. Let it sit until it forms a solid curd, about 45 minutes.
- 2
Cut the curd into cubes. Let it rest to release the whey.
- 3
Drain the curd. Heat the pieces in hot water until stretchy, like mozzarella.
- 4
Knead the nigella seeds into the warm, stretchy curd.
- 5
Pull and braid the cheese into ropes while it is still warm and bendable.
- 6
Place the braided cheese into the saltwater brine and refrigerate.
- 7
Chill for at least 24 hours before slicing and serving.
Chef's tips
Make sure the curd gets fully stretchy in hot water before braiding, just like mozzarella. Knead the nigella seeds in evenly for consistent flavor.
Storage
Store in a brine solution in the refrigerator for up to 2 weeks.
Reheating
Serve cold or at room temperature; not typically reheated.
Common mistakes to avoid
- •Letting the curd get too cool to stretch properly
- •Adding too much salt to the brine
Serving suggestions
Cooked Armenian String Cheese?
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