Lighvan is a brined curd
cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep’s milk. The name comes from Liqvan, a village in East Azerbaijan, where it has traditionally been made. The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about 20cm thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days. The cheese is usually served for breakfast or dinner with bread while it is still fresh.