Motal (cheese)
| Motal | |
|---|---|
Motal cheese served at an Armenian restaurant | |
| Country of origin | Armenia |
| Region | Syunik, Artsakh |
| Source of milk | Sheep's, goat's |
| Texture | Soft |
| Fat content | 30–40% |
| Aging time | 3–4 months |
Motal (Armenian: մոթալ, Armenian pronunciation: [mɔˈtʰɑl]) is a traditional Armenian brined cheese, typically made from sheep's milk or a mixture of sheep's and goat's milk. It is characterized by its aging process in tki (Armenian: տիկ), which are leather containers made from sheep or goat hides. Motal is regarded as one of the highest-quality cheeses, comparable to French Roquefort and Italian Parmesan.