|Armenian string cheese. Photo by Pam|
Doug and I love string cheese. That is to say, Armenian string cheese (tel banir), the kind that’s studded with nigella seeds and twisted into a braid – not the Italian-American snacking sticks that tend to be tough and rubbery.
We enjoy its mild, slightly salty flavor anytime – for breakfast, mid-day snack, a night-time tid-bit, or as part of a mezze platter to share with guests.
If you’re not familiar with Armenian string cheese, here’s some background information from Wikipedia: “In Armenia, traditional string cheese is made with a white base. The type of milk used usually comes from an aged goat or sheep depending upon the production methods of the area of choice. It includes black cumin and a middle-eastern spice known as mahlab, and it comes in the form of a braided endless loop. The cheese forms strings because of the way it is pulled during processing.”
We’ve never tried making Armenian string cheese for the simple reason that it’s impossible to find the necessary fresh curd here in South Florida. Fortunately, others have made it at home with much success, and have posted it on their own blogs.
One such source for making Armenian string cheese is the blog ‘Cave Cibum: Beware the Food’ by Pam from Lexington, MA. She provides a recipe and photo sequence, making it easy to visualize the steps involved in preparing the string cheese. Thanks Pam!
Perhaps this will inspire you to make your own Armenian string cheese. I’m ready to try, as soon as I find fresh curd.