Van Herbed Cheese (Van Otlu Peyniri)

What Is Van Herbed Cheese?

Van herbed cheese is a salty, aged cheese made by adding local wild herbs such as sirmo (mendo), heliz, and siyabo to the cheese curd in Van and nearby parts of Eastern Anatolia. It is generally made from sheep’s milk, goat’s milk, or a blend of sheep’s and goat’s milk.

The herbs give the cheese a distinctive aroma and a mildly garlicky, herbaceous smell. Traditionally, it is aged in a leather bag or earthenware jars; its salty, aged character makes it a sought-after cheese for breakfast.

Van Herbed Cheese Nutrition

As a cheese, Van herbed cheese contains protein, fat, and calcium; 100 grams provides approximately 300 kcal of energy. Since it is a brined, aged cheese, it is high in sodium; people monitoring their salt intake are advised to consume it in moderation. Values are approximate.

How Should Van Herbed Cheese Be Consumed?

Since Van herbed cheese is salty and high in fat, it is eaten in moderation as part of a balanced diet; if it is very salty, it can be soaked in water for a while before use to reduce its saltiness. It is eaten at breakfast and in some dishes.

This information is general; Van herbed cheese is a food and is not a substitute for medical treatment.

How to Choose Van Herbed Cheese

Good Van herbed cheese has visible herbs, a mature but cohesive texture, a pleasant, herbaceous smell, and comes from a reliable source. Avoid products that are excessively sour, have unwanted mold, or come from an unclear source.

• The herbs should be visible and distributed throughout
• It should have a pleasant, herbaceous smell
• Buy it from a reliable source

How to Store Van Herbed Cheese

Store Van herbed cheese in the refrigerator in its own brine, keeping the cheese covered with the brine; the brine both preserves the cheese and maintains its salt balance. It can also be kept in the freezer for longer storage.

Using Van Herbed Cheese in the Kitchen

Van herbed cheese is most often eaten at breakfast; it is also used in borek (Turkish savory pastry), gözleme flatbread, alongside white bean stew, and in some regional dishes. Its herbaceous aroma and salty character stand out with plain bread and tea; it is also popular in borek.

Which Herbs Are Used in Van Herbed Cheese?

Depending on the region and season, local wild herbs from Eastern Anatolia such as sirmo (wild garlic/mendo), heliz, and siyabo are added; these herbs give the cheese its characteristic aroma.

Frequently Asked Questions

How can you reduce the salt in herbed cheese?

If the cheese is very salty, soak it in cold water for a while before use, changing the water several times to reduce the salt; this balances its flavor.

What kind of milk is used to make Van herbed cheese?

Depending on the region, it can be made from sheep’s milk, goat’s milk, or a blend of sheep’s and goat’s milk; the type of milk affects the cheese’s flavor and texture.

Is Van herbed cheese suitable for borek?

Yes. It is popular in borek and gözleme for its herbaceous aroma and salty character. If it is high in salt, there may be no need to add extra salt to the filling.