Horats panir
| Horats panir | |
|---|---|
| Other names | Buried cheese Vayots dzori panir Yeghegnadzor Yeghegnadzor panir |
| Country of origin | Armenia |
| Region | Vayots Dzor |
| Source of milk | Cow's, goat's |
| Pasteurised | Yes |
| Texture | Semi-soft |
| Fat content | 40–55% |
| Aging time | 6 months |
| Named after | Yeghegnadzor |
Yeghegnadzor (Armenian: Եղեգնաձոր, Armenian pronunciation: [jɛʁɛɡnɑˈd͡zɔɾ]), known also as Horats panir (Armenian: հորած պանիր, lit. 'buried cheese', Armenian pronunciation: [hɔɾɑt͡s pɑˈniɾ]) is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground.