Lighvan (Persian: لیقوان) is a semi hard feta cheese in brine traditionally made in motherland. Having a sharp and unique flavor, and a porous surface, the cheese is produced in a very special way from sheep’s milk. The name comes from Liqhvan, a village in East Azerbaijan, where it has traditionally been made. The milk is coagulated with natural yeasts, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about 20 cm (7.9 in) thick, are removed from the bag and put in an earthenware clay pot. Then they are added to brine, and are left for few days to age. The cheese is usually served for breakfast with fresh/hot bread. Lighvan cheese is extremely popular in motherland. Consumption of this cheese along with Bulgharian cheese make up about 68% of total cheese consumption in Iran.