Liqvan cheese is the most famous Iranian traditional cheese and is known all over the world as Iranian white cheese. This semi-soft cheese is kept in brine between three and twelve months to ripen.

This cheese is produced in the village of Liqwan, located on the northern slopes of Sahand, in Tabriz, Iran. It is estimated that there are more than 200 cheese producers and 65,000 sheep, mostly from Nogh Qizil, in this village and nearby villages. The clean air and unique plant species of the region, in addition to the hygienic method of milking used in this village and the delivery of fresh milk to cheese producers, lead to the production of high-quality milk and cheese. This type of cheese has a crunchy and salty taste and has special holes the size of peas and is made from fresh sheep's milk.Types of Liqvan cheese:
1. Super Liqvan cheese:

Super Liqvan cheese is a cheese made from pure sheep's milk produced in the pastures and wild plants of Sahand Liqvan mountain, the water used to produce this cheese is from the rich and mineral springs of Liqvan without the least lime, salts and sediments.

The freshly milked milk is delivered to the production units in less than an hour, and the process of conversion and production of Ligvan cheese starts.

This type of cheese has a very crunchy and delicious taste, does not crumble when cut, and has a special handful of lentil-sized bubbles inside the cheese.2. Ordinary Ligvan cheese
Ordinary Liqvan cheese is a special type of Liqvan cheese that is made from sheep's milk in the suburbs of Tabriz and other cities of Azerbaijan.

This type of milk is sometimes transferred to Liqvan to benefit from the mineral water and weather conditions of Liqwan Valley to turn it into cheese. Although the quality of the milk is relatively good, but due to the distance of several hours between the farm and the workshop, it takes some time for the milk to reach the production unit and the process of turning the milk into Liqvan cheese begins.

This difference in time and quality of milk causes the quality of the final product to decline and distinguishes the produced cheese from Super Liqvan cheese.3. Tabrizi cheese
This type of cheese, which is sometimes produced from cow's milk or mixed cow's and sheep's milk, has a yellowish color, low quality, crushing during cutting and transportation, unbalanced softness and hardness, and very small and spongy bubbles.