Mikayelyan Family Farm

About

The Mikayelyan farm turns fresh milk into cheeses that blend old traditions with modern craft. The range includes classic Armenian cheeses (including the “horats” cheese) and parmesan-like European-style types. Its specialty is cheese matured in wine and brandy coats. The tour covers cheesemaking, the underground cellar and the story of Armenian dairy tradition, followed by a tasting in a large hall. The farm is about 95 km from Yerevan and is often combined with a Lake Sevan trip. The Mikayelyans are engineers and economists turned cheesemakers.
What you can do there: see the cheesemaking process, tour the cellar, taste cheeses, join a cheese-making master class on some tours.