Van Herbed Cheese

What Is Van Herbed Cheese?

Van herbed cheese is a salty, aged cheese made in Van and surrounding areas of Eastern Anatolia by adding local wild herbs (such as sirmo/mendo, heliz, siyabo) to the cheese curd. It is usually produced from sheep's, goat's or mixed milk.

The herbs give the cheese a distinctive aroma and a slightly garlicky-herby smell. Traditionally aged in animal-skin sacks or clay jars, its salty and aged character makes it one of the most sought-after cheeses at breakfast tables.

Nutritional Value of Van Herbed Cheese

Van herbed cheese, as a cheese, contains protein and fat along with calcium; it provides about 300 kcal per 100 g. Being a brined-aged cheese, it is high in sodium; moderate consumption is recommended for those watching their salt intake. Values are approximate.

How Should Van Herbed Cheese Be Consumed?

Since Van herbed cheese is salty and fatty, it should be consumed in moderation as part of a balanced diet; if very salty, it can be soaked in water for a while before use to reduce salt. It's enjoyed at breakfast and in some dishes.

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

How Is Van Herbed Cheese Selected?

Good Van herbed cheese has visible herbs, a texture that is aged but doesn't fall apart, a pleasant-herby smell and a trustworthy source. Overly sour ones, unwanted moldy ones, or those of unclear origin are not preferred.

• Herbs should be visible and distributed
• Should smell pleasant-herby
• Should be obtained from a trustworthy source

How Is Van Herbed Cheese Stored?

Van herbed cheese is stored in the fridge in its own brine, kept covered by the brine; the brine both preserves the cheese and maintains its salt balance. It can also be kept in the freezer for long-term storage.

Using Van Herbed Cheese in the Kitchen

Van herbed cheese is used most at breakfast; also in börek, gözleme, alongside dried bean dishes and some regional dishes. Its herby aroma and salty character stand out with plain bread and tea; it's also enjoyed inside börek.

Which Herbs Are Added to Van Herbed Cheese?

Depending on the region and season, wild herbs specific to 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 is the salt reduced in herbed cheese?

A very salty cheese can have its salt reduced by soaking it in cold water for a while before use (changing the water a few times); this balances its taste.

What milk is Van herbed cheese made from?

Depending on the region, it can be made from sheep's, goat's or mixed milk; the type of milk affects the cheese's taste and texture.

Is Van herbed cheese suitable for börek?

Yes; with its herby aroma and salty character it's enjoyed inside börek and gözleme. If it's very salty, the filling may not need additional salt.