Today's cheese is motal!
Motal has a few different methods of production. Some use sheep's milk, some goat, some even combine the two kinds of milk. It is known for being traditionally prepared in something called a tki, an aging container made from either sheep's hide or goat hide.
Although I was unable to find a recipe, I was able to get a description of the process through Google Arts and Culture. Interestingly enough, you do not heat the milk directly during the process. Rather, you add calf rennet to the milk directly after milking, then leave the mixture to cool for a half hour. After this, you must break it up, either via a knife or ladle, followed by pressing the soon-to-be cheese for about fifteen minutes to drain excess whey.
Next, you cut it up into small pieces, pressing each piece into a mold. The molds will also have brine in them, and they will be left alone for forty days. After this period of time, the pieces will get crumbled and mixed with nice mountain herbs. Following this, the cheese will be put into terracotta pots, sealed with beeswax, and aged for six months.
Armenia
I dug for places to buy motal online, but I couldn't find anything- all I could find under the shopping tab on Google was mozzarella, like Google thought I was making a typo. But at least we have the recipe/process to go off of, so there's that-
