Four extremely delicious Turkish cheeses you must know

Cheese is an important element of Turkish culinary tradition. They eat cheese from morning to night, usually there will be 1-3 kinds of cheese for breakfast. Lunch is generally healthier, cheese can be used as a side dish, such as a grilled cheese sandwich with cashmere cheese. It is usually added to other dishes in dinner or grated and sprinkled on the surface.

Although this is also very similar to Europe, the difference between Turkish and European cheeses lies not only in the variety, but also in the taste. Most Turkish cheese is fresh cheese, and there are countless types and methods of making it. In English, it is more inclined to classify these all as Feta cheese, and there are many different flavors that foreigners may not be used to.

Of course, this also makes it more interesting to taste various flavors-now let's introduce the types of Turkish cheeses.

Beyaz Peynir from Ezine (fresh Cheese)

In Western food, Feta cheese has a certain standard of taste, but Turkey's fresh cheese doesn’t. The raw material is milk, sheep or goat milk, both soft and hard, full fat and half fat. It is definitely the perfect choice for traditional Turkish breakfast, and it is also the usual configuration for dinner, as an appetizer, or eaten with watermelon and honeydew in the hot summer.

It can be added to pastries such as pies, or other baked goods, salads, etc.

Ezine, located in Canakkale, or expanded to the Thrace region, is regarded as the hometown of fresh cheese. Its taste is rich and strong, the taste is like cream, and it is a wild and perfect match with all foods. In the cheese shop, you can buy fresh cheese of various types and textures, but the one that must be tasted is definitely Ezine's fresh cheese.

Mihalic cheese from Balıkesir-Bursa

This cheese has a long history and originated in the Ottoman Empire. Unlike fresh cheese, it is only made in limited areas, such as Balıkesir and Bursa. Mihalic cheese, sometimes called Kelle cheese, should be the closest to Parmesan cheese. Both use unpasteurized sheep milk and harden and dry out in brine. If you want to find some restaurants serving this, you can visit yummyadvisor.

Although it is traditionally made from sheep milk, goat milk or milk is also used. Because of its mellow salty taste, it is often ground and sprinkled on the surface of food, such as salads or baked goods, and the usage is basically the same as Parmesan. It can also be used to make delicious side dishes or appetizers-just like most Turkish cheeses.

Lor cheese from Manyas

Lor is a loose and not so salty cheese, very suitable for pastries, of course, it can also be used for breakfast, or add spices and herbs as an appetizer for dinner.

Because it is relatively not salty, it is sometimes used as an after-dinner dessert. The color is white and the taste is close to the ricotta or white soft cheese that is better known outside Turkey.

Bergama Tulum Sheep Cheese from Izmir

Tulum cheese is very common and one of the most creamy Turkish cheeses. Its high moisture content makes it easy to melt in a variety of dishes, and its long storage life means that Tulum can be used in all major foods.

However, like other Turkish cheeses, which are preferred for breakfast or as an appetizer for dinner, Bergama Tulum cheese is no exception. Tulum means “sheepskin”, or simply “skin”, but it is often made from sheep milk mixed with milk.

Tulum can be perfectly matched with fresh butter, walnuts, and freshly baked Turkish bread, such as pita bread for Ramadan.

Bergama Tulum is preserved in brine, which gives it a higher consistency and a richer taste. This is a kind of mature cheese, which usually needs to be left for at least 3-6 months to mature. Almost every region of Turkey has its own Tulum varieties, each with its own taste and taste.