Chilled & Dairy

Anjoman Lighvan Cheese

Anjoman Lighvan cheese, 400g. Persian-Turkish style brined white cheese.

Lighvan cheese takes its name from Lighvan, a village on the slopes of Mount Sahand near Tabriz in north-western Iran, known for its brined white cheese. Anjoman's 400g block is made in that style from pasteurised cow's milk, salt and microbial rennet, which makes it suitable for vegetarians. Expect a firm texture and a clean, salty tang. It belongs on an Iranian breakfast with warm sangak or barbari bread, walnuts, cucumber and sweet tea, and at the centre of nan-o-panir-o-sabzi, the plate of bread, cheese and fresh herbs such as mint, tarragon and basil served alongside a meal. Crumble it over a salad or a warm lentil dish. If it is too salty for your taste, soak a slice in cold water for half an hour.