Armenians have a rich dairy tradition, and cheese-making has been a part of their culinary heritage for thousands of years.

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The process of making Armenian string cheese starts by preparing non-GMO curd with a hint of vinegar and natural enzymes. The curds are heated, then stretched and kneaded until it reaches a stringy consistency, giving the cheese its characteristic fibrous texture.

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Once the desired texture is achieved, the cheese is formed into long ropes and twisted into braids, then salted or seasoned before being stored.  

 

Using traditional methods passed down through generations, we add nigella seeds while kneading the curd. This provides the distinct, unique flavor of our fresh, hand-braided Gharibian Armenian String Cheese.  

 

Nigella seeds are rich in antioxidants, vitamins, and minerals, which contribute to their potential health-promoting properties. Native to South Asia, nigella has been used for culinary and medicinal purposes for thousands of years, particularly in Middle Eastern, Indian, and North African cuisines. Ancient Armenia, situated at the crossroads of the Silk Road and the Spice Routes, played a significant role in the exchange of goods, ideas, and cultures. The consistent use of the humble nigella seed in Armenian cuisine - even today - remains an example of Armenia's strategic location bridging East and West throughout history.

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Enjoy Gharibian Armenian String Cheese as a snack or appetizer, served alongside bread, olives, and fresh herbs or with fresh or dried fruits. It is known for its mild, slightly salty flavor and its satisfyingly chewy texture.  Try all three of our flavors - Traditional, Marinated Spicy Red Pepper & Parsley, and Zaatar.

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Keep refrigerated, but bring to room temperature before stringing and serving for best flavor.