History & Tradition
- The cheese takes its name from the Lori region and has become one of Armenia’s most recognisable cheese varieties. Although it is now produced in different parts of the country, the name “Lori” continues to connect it with the region and its long-established dairy traditions.
How It’s Served
- Lori cheese is usually sliced or cut into cubes and served with lavash, fresh bread, herbs and vegetables. It is also used in sandwiches, salads and baked dishes because it softens when heated while retaining its distinctive flavour.
Cultural Significance
Lori is a familiar part of the everyday Armenian table. For the Lori region and its capital, Vanadzor, the cheese is more than a dairy product: its name has become a recognisable expression of the region’s pastoral landscape and cheesemaking culture.
Did You Know?
- During production, the cheese curd undergoes a second heating at approximately 38–42°C. This process gives Lori cheese its characteristic semi-hard and comparatively firm texture, distinguishing it from several other Armenian brined cheeses.
