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Cheese from Iran, East Azerbaijan province
Lighvan is a salty, semi-hard white cheese made from raw sheep milk, sometimes with some goat milk, and no starter culture. The milk is set with lamb rennet at about 22–23 °C, drained under weights, cut into blocks and dry-salted. The blocks ripen in tins of 10–12% brine in cold rooms for at least 90 days.
| Raw sheep milk | Sometimes with small amounts of goat milk; filtered and cooled[saremnezhad2024] |
| Lamb rennet | [saremnezhad2024] |
| Dry salt, then 10–12% brine | [saremnezhad2024] |
| Starter | none; Lighvan is starter-free and made from raw milk |
Total time across the recorded steps: 3 months
What changes: Lamb rennet goes into raw sheep milk cooled to about room temperature
In one lab study the rennet went in at 28–32 °C and the milk set at 25 °C.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lighvan is a salty, semi-hard white cheese made from raw sheep milk, sometimes with some goat milk, and no starter culture. The milk is set with lamb rennet at about 22–23 °C, drained under weights, cut into blocks and dry-salted. The blocks ripen in tins of 10–12% brine in cold rooms for at least 90 days. Made in 6 steps over 3 months. The longest step, ripen in brine in tins, takes at least 3 months (Saremnezhad S 2024) and runs at 5–9 °C (Rashtchi P 2021). Salt is 10–12 % (Saremnezhad S 2024). Lactic acid bacteria of the raw milk and Lactobacilli do most of the fermenting.
| Main step | at least 3 monthsReported[saremnezhad2024] | Ripen in brine in tins |
|---|---|---|
| Temperature | 5–9 °CReported[rashtchi2021][saremnezhad2024] | Ripen in brine in tins |
| Salt | 10–12 %Reported[saremnezhad2024][rashtchi2021] | Ripen in brine in tins |
| Acidity | pH 5.6 → 5.36Measured[rashtchi2021] | Ripen in brine in tins |
One study names the use of raw milk with no starter culture as the most important distinction between Lighvan and similar white brined cheeses. The milk is cooled to 22–23 °C before the rennet goes in, and the blocks are dry-salted before they go into brine.
Studies of raw-milk Lighvan found coliforms and E. coli surviving to day 60 of ripening, and earlier surveys found E. coli, coagulase-positive S. aureus and Listeria in samples or milk. In a 2021 study Listeria was in the raw-milk cheese at low counts at days 2 and 14 and not found at days 35 and 60, and Salmonella was not found. Cheese made from pasteurised milk had far lower counts and no coliforms, and the authors conclude that pasteurising the milk seems mandatory for this cheese. In a challenge study Mycobacterium avium subsp. paratuberculosis added to the milk was not affected during ripening and fell during storage; native strains lasted longer than the laboratory strain.
Hazards the sources name: Coliforms and Escherichia coli, still present at day 60 in raw-milk cheeses; Coagulase-positive Staphylococcus aureus (18% of 178 samples) and Listeria monocytogenes in the raw milk (earlier studies cited); Listeria monocytogenes in raw-milk cheese, 1.47 log CFU/g at day 2 and 1 log at day 14, not found at days 35 and 60; Mycobacterium avium subsp. paratuberculosis, added to the cheese milk in a challenge study; it was not affected during ripening and fell during storage, and native strains outlasted the laboratory strain (abstract).
Every number is labelled with how it is known. How this atlas is made
