In the heart of Gegharkunik Province lies Mikayelyan Family Farm, a unique, eco-friendly cheese factory known for producing some of Armenia’s most distinctive artisanal cheeses.
In 2012, the Mikayelyan family moved to the village of Noratus to pursue their passion for traditional, natural cheese-making. What was once a modest village home and a former apple-and-potato shop has now transformed into a thriving cheese factory.
The family produces an exclusive range of cheeses, including wine cheese, cognac cheese, horak, and parmesan-style varieties — each crafted using natural methods and local ingredients. Their underground cheese cellar has become a major attraction, drawing nearly 5,000 visitors annually.
Each family member plays an important role in the business. Marine manages the workshop and staff, while her husband Arman works with suppliers and business partners. “We never hire strangers,” Arman says proudly. “Everyone working here is family or a close friend.”
Visitors can take a guided tour led by local experts from Gavar, where they learn about the traditional cheese-making process, explore the cool underground cellars, and, of course, enjoy a tasting session of several cheese varieties.
Over the years, the fame of Mikayelyan’s eco-cheeses has spread far beyond Armenia’s borders — attracting food lovers and travelers from all over the world who come to experience this authentic taste of Armenian tradition.
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