Sür Cheese
A sharp cheese from the Erzurum-Kars region, pressed into vats or tulum casings and aged for a long time. Favored at breakfast and as an appetizer for its intense, salty-aromatic flavor.
What Is Sür Cheese?
Sür cheese is a cheese made in Eastern Anatolia, especially around Erzurum, Kars and the surrounding area, by pressing fresh cheese tightly into an earthenware jar or tulum casing and maturing it for a long time in an airtight state. This sealed maturation gives it a sharp and characterful taste.
As it matures, its intensifying salty-aromatic taste and soft-crumbly texture become more pronounced. It holds an important place in the region's breakfast and appetizer culture.
Nutritional Values of Sür Cheese
Like mature jar/tulum cheeses, sür cheese contains around 350 kcal of energy per 100 grams, high protein and fat; since it matures with salt, its sodium is high. Values are approximate, based on a similar profile.
How Should Sür Cheese Be Consumed?
Since it is an intense, salty and fatty cheese, sür cheese should be consumed in moderation; even a small amount gives a distinct taste. It is considered part of a balanced diet.
This information is general; sür cheese is a food, not a substitute for medical treatment.
How Is Sür Cheese Chosen?
Good sür cheese has a cream-yellowish interior, retains its moisture, and has its distinctive sharp but not spoiled smell. Specimens with an overly rancid-off smell or that are bone-dry should not be preferred.
- Interior should be cream-yellowish and moist
- Smell should be sharp but not spoiled
- Bone-dry or spoiled specimens should not be bought
How Is Sür Cheese Stored?
Sür cheese is stored in the refrigerator, wrapped in a covered container so it does not dry out and its strong smell does not spread. Its salty-oily structure makes it relatively durable; still, it should be consumed within a reasonable time.
Using Sür Cheese in the Kitchen
Sür cheese is used mostly at breakfast and on appetizer plates; also in börek, gözleme and cheese-filled pastries. Because of its intense taste, even a small amount gives the dish a distinct character.
Why Is Sür Cheese Sharp?
Its long maturation without air in a jar or tulum causes the cheese's taste to intensify and sharpen; this sealed maturation is its distinguishing feature.
Frequently Asked Questions
Are sür cheese and tulum cheese the same?
They are mature cheeses from similar traditions; sür cheese is a sharp variety specific to its region and to the method of being pressed and matured in a jar/tulum.
What does sür cheese taste like?
It is intense, salty, sharp and aromatic; as maturation progresses its taste becomes more pronounced.
How is sür cheese eaten?
Usually in small amounts at breakfast and as an appetizer; also used inside börek and pastries.
This information is general; sür cheese is a food, not a substitute for medical treatment.