Mihaliç Cheese

What Is Mihaliç Peyniri (Mihaliç Cheese)?

Mihaliç peyniri is a traditional cheese with a geographical indication registration, generally made from full-fat raw sheep's milk in the Bursa and Balıkesir region. It takes its name from "Mihaliç," the former name of today's Karacabey district.

It is a cheese with round pores, no cracks, and a firm texture; as it ages, it becomes both harder and more noticeably salty. It is generally sold in brine.

Nutritional Values of Mihaliç Peyniri

Mihaliç cheese is a dense, filling cheese, containing approximately 384 kcal of energy, 27 g of protein, and 30 g of fat per 100 grams. Because it is made from sheep's milk, its fat and protein ratios are generally higher than cow's milk cheeses.

What Are the Benefits of Mihaliç Peyniri?

With its high protein and calcium content, Mihaliç cheese is a traditional cheese that can be consumed as part of a balanced diet. Since its salt content is high, portion control is important.

This information is general; Mihaliç cheese is a food, not a substitute for medical treatment. People monitoring their blood pressure should pay attention to its salt content.

How to Choose Mihaliç Peyniri?

When choosing Mihaliç cheese, attention should be paid to the pores being regular, the texture being firm but crack-free, and the color being white-cream toned.

• Products bearing the geographical indication label guarantee the original production method.
• Packages with a clear brine are a sign of freshness.
• Mihaliç cheese that looks overly hard and dry may have been stored for a long time.

How to Store Mihaliç Peyniri?

Mihaliç cheese stays fresh in the refrigerator in its own brine for 2-3 weeks. If left out of brine, it dries out quickly and salt crystals may become noticeable on the surface.

Using Mihaliç Peyniri in the Kitchen

Mihaliç cheese is used sliced at breakfast tables, on cheese platters, and grated in some regional recipes. Because of its intensely salty taste, it is generally consumed in small amounts.

How Is the Salt Reduced in Mihaliç Peyniri?

Mihaliç cheese found to be overly salty can be sliced and soaked in cold water for a few hours to remove some of the excess salt; changing the water a few times increases the effect.

Which Recipes Use Mihaliç Peyniri?

Breakfast plates, cheese platters, and some regional Bursa-Balıkesir recipes use Mihaliç cheese.

Frequently Asked Questions

What is Mihaliç cheese good for?

Mihaliç cheese is a traditional cheese rich in protein and calcium. It does not claim to cure any disease.

Where is Mihaliç cheese native to?

Mihaliç cheese is a traditional cheese native to the Bursa and Balıkesir region, holding a geographical indication registration.

What is the difference between Mihaliç cheese and tulum cheese?

Mihaliç cheese is a molded, firm cheese with round pores; tulum cheese, resembling curd, is a more crumbly cheese aged pressed in a casing.

Why is Mihaliç cheese so salty?

Salt acts as a preservative during the aging and storage process; this is why traditional brined cheeses generally have a high salt content.

Can Mihaliç cheese be frozen?

Mihaliç cheese can be frozen, but its texture may become somewhat more crumbly once thawed; consuming it fresh or stored in brine is recommended for the best flavor.