Baking Lavash and Making Homemade Cheese at Fantan Farms
At Fantan Farms, we pride ourselves on preserving and sharing the rich culinary traditions of Armenia. Two of our most cherished practices are baking lavash in a tonir and making homemade cheese from our cow’s milk. These age-old techniques not only connect us to our heritage but also offer our guests an authentic taste of Armenian life.
Baking Lavash in the Tonir
Lavash, the traditional Armenian flatbread, is a staple in every Armenian household. The process of baking lavash in a tonir (a traditional clay oven) is both an art and a communal activity that brings people together.
The Tonir: A Centerpiece of Armenian Cooking
The tonir is a cylindrical clay oven dug into the ground, reaching temperatures of up to 500 degrees Fahrenheit. It has been used for centuries in Armenia, not only for baking bread but also for cooking meats and other dishes. The tonir’s unique design and high heat give lavash its distinctive texture and flavor.
The Baking Process
The preparation begins with a simple dough made from flour, water, and salt. After kneading the dough until it is smooth and elastic, it is divided into small balls and left to rest. The rested dough is then rolled out into thin, large sheets.
Baking lavash in the tonir is a skilled task. The thin dough is carefully stretched over a cushion and then skillfully slapped onto the hot walls of the tonir. Within seconds, the dough starts to bubble and brown, baking quickly due to the intense heat. The result is a slightly crispy, yet pliable flatbread with a wonderfully smoky flavor.
Making Homemade Cheese
At Fantan Farms, we take great pride in our dairy products, especially our homemade cheese, made from the fresh milk of our cows. The process is both traditional and sustainable, ensuring that our guests enjoy the purest and most flavorful cheese.
The Cheese-Making Process
The fresh milk is heated and mixed with a natural coagulant to separate the curds from the whey. Once the curds have formed, they are cut and stirred to release more whey. The curds are then gathered and placed into molds to drain, forming the cheese.
After the initial draining, the cheese is pressed to remove any remaining whey and to achieve the desired texture. The pressed cheese is then salted, enhancing its flavor and aiding in preservation.
Horats Cheese: A Unique Tradition
One of our special cheese varieties is Horats, a unique Armenian cheese that undergoes a distinctive aging process. To make Horats, the cheese is placed in glass bottles and the tops are buried in ashes taken from the tonir. This method imparts a deep, earthy flavor to the cheese and allows it to age beautifully over time.
The ashes help maintain a consistent temperature and humidity level, creating the perfect conditions for the cheese to develop its rich, complex taste. This traditional technique is a testament to the ingenuity and resourcefulness of Armenian cheesemakers.
Conclusion
Baking lavash in a tonir and making homemade cheese are not just culinary practices at Fantan Farms; they are integral parts of our heritage and daily life. These traditions connect us to our ancestors and allow us to share the authentic flavors of Armenia with our guests.
When you visit Fantan Farms, you’ll have the opportunity to participate in these age-old practices, experiencing firsthand the skill, care, and love that go into every piece of lavash and every bite of cheese. Join us and discover the rich culinary heritage of Armenia, one that continues to thrive at our family farm.
