Achot (Garlicky Farmer's Cheese with Walnuts)

This Armenian cheese ball blends farmer’s cheese with yogurt until silky smooth, then folds in fresh dill, parsley, and a punch of raw garlic that mellows as it chills. The four-hour rest in the fridge isn’t just for holding shape. It lets those herbs and garlic perfume every bite of the cheese.

Farmer’s cheese gives this a drier, tangier base than cream cheese would. Mixed with just ¼ cup of low-fat yogurt, the food processor turns it into something spreadable but still sturdy enough to hold its ball shape. The coarsely chopped walnuts pressed into the outside add a toasty crunch against that creamy, herby center.

Serve it on Boston lettuce leaves with warm toasted pita triangles for scooping. It looks impressive on an appetizer spread but takes about 10 minutes of hands-on work.

Kitchen Tips

• Let the cheese ball sit at room temperature for 15 minutes before serving so it spreads more easily on the pita.
• If you can’t find farmer’s cheese, dry-pressed cottage cheese or queso fresco work as substitutes. Avoid soft fresh goat cheese as it runs too wet.
• Toast the pita triangles under the broiler rather than in a toaster for more even crispness. Watch them closely since they go from golden to burnt fast.

Variations

• Spiced version: Add ½ teaspoon of sumac or Aleppo pepper to the cheese mixture for a warm, fruity heat that’s traditional in Armenian cooking.
• Herb swap: Replace dill with fresh cilantro and add a squeeze of lemon juice for a brighter, more citrus-forward flavor.