Kolot Cheese
A cheese from the Eastern Black Sea region, made from skimmed milk, that stretches and melts when heated. It is one of the key cheeses used to make Kuymak (Turkish cornmeal and cheese dish), also known as muhlama with cornmeal.
What Is Kolot Cheese?
Kolot cheese is a regional cheese from the Eastern Black Sea, usually made from milk with most of the fat removed (buttermilk). Despite its low-fat, firm texture, it has a distinctive quality: when heated, it stretches and melts.
This melting quality makes it the key cheese in Kuymak (Turkish cornmeal and cheese dish), also known as muhlama, a famous local dish. It has a mild, slightly tangy, milky flavor; it is also eaten fresh, but its main value is the way it stretches in hot dishes.
Kolot Cheese Nutrition
Because Kolot cheese is made from skimmed milk, it contains about 250 kcal of energy per 100 grams, is high in protein, and has less fat than many full-fat cheeses; it is rich in calcium. The values are approximate and based on a similar profile.
What Are the Benefits of Kolot Cheese?
With its high protein and calcium content and relatively low fat, Kolot cheese can be part of a balanced diet; however, moderate consumption is recommended because of its salt content.
This information is general; Kolot cheese is a food, not a medical treatment.
How to Choose Kolot Cheese
Good Kolot cheese is white to cream-colored, firm yet elastic, and has a fresh, milky smell. Avoid cheese that is yellowed, sour-smelling, or bone-dry.
- It should be white to cream-colored, firm, and elastic
- It should smell fresh and milky
- Avoid sour-smelling or bone-dry cheese
How to Store Kolot Cheese
Store Kolot cheese wrapped or in a sealed container in the refrigerator to keep it from drying out. Some local varieties are salted and aged for longer storage; fresh cheese should be eaten within a reasonable time.
How to Use Kolot Cheese in the Kitchen
Kolot cheese is used most often in Kuymak (Turkish cornmeal and cheese dish), also known as muhlama; it is also used in toast, pizza-style hot dishes, and cheese pastries. When melted with hot butter and cornmeal, it forms a mixture that stretches into strands.
How to Make Muhlama (Kuymak)
Toast some cornmeal in melted butter, add Kolot cheese, and stir; cook until the cheese melts and stretches. It is one of the region’s best-loved breakfast and hot appetizer dishes.
Frequently Asked Questions
Why does Kolot cheese melt?
It is processed to stretch and melt when heated, forming a flowing mixture of strands in Kuymak (Turkish cornmeal and cheese dish); this quality sets it apart from some other white cheeses.
Is Kolot cheese fat-free?
It is usually made from skimmed milk, so it has less fat than many full-fat cheeses; however, as a cheese, it should still be eaten in moderation.
Can Kolot cheese be eaten fresh?
Yes; it can also be eaten fresh, though locally it is best known for melting and stretching in hot Kuymak (Turkish cornmeal and cheese dish).