FETA CHEESE

### Persian Cheeses:

1. **Panir (پنیر)** – The most common Persian cheese, similar to feta but generally milder and creamier. It’s often made from cow, goat, or sheep’s milk and is a staple for breakfast, served with fresh herbs (sabzi khordan), walnuts, cucumbers, and tomatoes. It is typically crumbled or sliced.

2. **Lighvan Cheese (پنیر لیقوان)** – This is a type of brined cheese made from sheep’s milk, produced in the Lighvan region in northwestern Iran. It has a crumbly texture, similar to Greek feta, and a tangy, slightly salty flavor. It is prized for its unique taste and is also served with breakfast or in salads.

3. **Kashk (کشك)** – Though not technically cheese, Kashk is a fermented dairy product made from yogurt or whey. It’s dried and then rehydrated for use in Persian cooking. Kashk has a tangy, salty flavor and is often used as a topping for dishes like **Kashk-e Bademjan** (eggplant dip) or **Ash Reshteh** (herb and noodle soup).

### Persian Dairy Products:

1. **Mast (ماست)** – Persian yogurt is a thick, rich yogurt, often homemade. It is served plain or mixed with cucumbers and herbs to make **Mast-o-Khiar**, a refreshing yogurt dish. Yogurt is also used in various sauces and marinades for Persian kebabs.

2. **Doogh (دوغ)** – A yogurt-based drink, similar to a salty, fizzy lassi. It is typically seasoned with mint and is a common accompaniment to meals, especially during warmer months.

3. **Sarshir (سرشیر)** – This is clotted cream, very similar to **Kaymak** in Turkey. It’s often spread on flatbread with honey or jam for breakfast.

4. **Butter (Kareh - کره)** – Persian butter is typically from cow's milk and has a rich, creamy flavor. It's used in many traditional recipes, especially for **Tahdig** (the crispy rice at the bottom of the pot) and in pastries.