Mihaliç Cheese
A registered cheese made from full-fat sheep’s milk in the Bursa–Balıkesir region, with a firm texture and round pores. It is quite salty and intensely aromatic.
What Is Mihaliç Cheese?
Mihaliç cheese is a traditional cheese from the Bursa and Balıkesir region, generally made from full-fat raw sheep’s milk and registered as a geographical indication. It takes its name from “Mihaliç,” the former name of today’s Karacabey district.
It is a firm cheese with round pores and no cracks; as it ages, it becomes firmer and saltier. It is generally sold in brine.
Mihaliç Cheese Nutrition
Per 100 g, Mihaliç cheese contains about 384 kcal of energy, 27 g of protein, and 30 g of fat, making it a rich, filling cheese. Because it is made from sheep’s milk, its fat and protein content is generally higher than that of cow’s milk cheeses.
What Are the Benefits of Mihaliç Cheese?
With its high protein and calcium content, Mihaliç cheese is a traditional cheese that can be enjoyed as part of a balanced diet. Its salt content is high, so portion control is important.
This is general information; Mihaliç cheese is a food and is not a substitute for medical treatment. People who monitor their blood pressure should pay attention to its salt content.
How to Choose Mihaliç Cheese
When choosing Mihaliç cheese, look for evenly spaced pores, a firm but uncracked texture, and a white to cream color.
- Products with the geographical indication label are guaranteed to follow the original production method.
- Clear brine in the package is a sign of freshness.
- Mihaliç cheese that looks excessively firm and dry may have been stored for a long time.
How to Store Mihaliç Cheese
Mihaliç cheese keeps fresh for 2–3 weeks in the refrigerator in its own brine. If left out of the brine, it dries quickly and salt crystals may become visible on the surface.
How to Use Mihaliç Cheese in the Kitchen
Mihaliç cheese is sliced for breakfast and cheese boards, and grated into some regional dishes. Because it is very salty, it is generally eaten in small amounts.
How to Reduce the Saltiness of Mihaliç Cheese
If Mihaliç cheese tastes too salty, slice it and soak it in cold water for a few hours to remove some of the excess salt; changing the water a few times increases the effect.
What Recipes Use Mihaliç Cheese?
Mihaliç cheese is used on breakfast plates and cheese boards, as well as in some regional Bursa–Balıkesir dishes.
Frequently Asked Questions
What is Mihaliç cheese good for?
Mihaliç cheese is a traditional cheese rich in protein and calcium. It is not claimed to cure any disease.
Where is Mihaliç cheese from?
Mihaliç cheese is a traditional cheese from the Bursa and Balıkesir region and is registered as a geographical indication.
What is the difference between Mihaliç cheese and tulum cheese?
Mihaliç cheese is firm, formed into a block, and has round pores; tulum cheese is more crumbly, with a texture similar to curds, and is pressed into a casing to age.
Why is Mihaliç cheese so salty?
Salt acts as a preservative during aging and storage, which is why traditional brined cheeses generally have a high salt content.
Can you freeze Mihaliç cheese?
Mihaliç cheese can be frozen, but it may become a little more crumbly after thawing. For the best flavor, it is recommended to eat it fresh or stored in brine.