Armenian String Cheese
- DanaB Nov 16, 2006 02:46 AM
I've recently discovered Armenian String Cheese -- for those of you who've never attempted a low-carb diet, string cheese is a little snack that's recommended as being lowish in fat and low in carbs, which is why I got to trying string cheese again as an adult, and I kind of liked it as a convenient snack. But last time I had it, I just found the average supermarket brand lacking in flavor, texture, and, well, stringy-ness. I remember it being better when I was a kid. So the next time I got the urge for string cheese, I bought the Sun-ni brand of Armenian string cheese, and it is worlds better than the standard stuff! Nice flavor, wonderfully stringy, and, well, fun to eat ;-)
Tonight I made a recipe suggested on the package, basically just the Armenian string cheese, stringed and stuffed inside a pita, then toasted in the toasted oven, and it was great! So simple, yet so good -- it reminded me of the cheese fatayar (sort of a Lebanese "empanada") they serve at a place I love in LA called Marouch.
Any other ideas on what to do with (good) string cheese? And what's with the little black seeds? Any brands to recommend?
I like this cheese too, and there isn't much that I know you can do with it. It really is a table cheese that I like to have with olives, basterma or soojoukh and some Armenian Cracker Bread or Choerag. I get mine at a Syrian store and never noticed the brand but will next time I buy some. The little black seeds are caraway seeds I think.
The black seeds are nigella seeds and are used in Indian and some Middle-Eastern countries.
My son loved it when he was small, and there was no Polly-O. I'm grateful that we had the real stuff, and you're lucky to have found it. The texture is moist and it even strings differently from the supermarket brands.
As for recipes, I couldn't say, since we always ate it plain, but if no one replies, you could always google.
I'd imagine you could melt in on vegetables and use it in many applications where mozzarella or another mild cheese would be used. That said, something more adventerous would be nice. Good luck, and enjoy!
Thanks for the tips!
I did a google search, and it appears most commercial string cheese is really mozzarella. The Armenian cheese, though, has a much more distinctive flavor than most other brands, so I'm not sure you could just exchange it for mozzarella in, say, lasagne. I'm wondering if there are any other Armenian or Lebanese recipes that call for it.
Are you talking about Halloumi cheese? Grilling it is a popular option -- it holds its shape and you can eat it plain, as a side dish, or in a sandwich.
I sometimes spread pesto on bagel halves, cover with string cheese (we use the Sun-ni brand), and broil to melt the cheese. Also, a friend mentions that she loves string cheese on her tuna melts.