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Iranian Pot Cheese

Semi SoftSheep MilkIran

Traditional cheese aged in clay pots (koozeh) across rural Iran. The porous clay allows controlled moisture loss and flavor development. Made from sheep or goat milk.

Aging Time

2 months – 1 year

Style: Semi Soft
Milk: Sheep
Origin: Iran
Ripening: ≥ 2 months

Tasting Board

Texture

Semi-soft, crumbly, aged

Flavor

Sharp, tangy, complex with earthy notes

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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