A Guide to Cheeses of Turkish Cuisine

Cheese is an important source of nutrition because it is high in protein. It also contains substantial calcium, which is known to support healthy teeth and bones. Cheese also contains vitamins such as A, B1, B2, B6, and B12, as well as folate. Dozens of cheeses produced in different regions of Türkiye vary in both their raw ingredients and production methods.

Classic varieties: white cheese and kashar
White cheese is among the most popular cheeses in Türkiye and is made using a brining method. Kars kashar is made entirely from full-fat cow's milk; it is a type of Gruyere-style cheese and is ready to eat after aging for about 12 months. Its flavor becomes more pronounced as it ages. These two cheeses are staples at breakfast: white cheese can be served sliced, while kashar can be eaten cold or fried.

Brined and regional cheeses
Black cheese is a variety from Eastern Anatolia that is brined with black salt. Konya mold-ripened cheese is generally made in Konya and Karaman from skimmed sheep's milk and, as its name suggests, is ripened with mold. It is said that in the past it was aged in caves inside leather bags. Abaza cheese, also known as Circassian cheese, is made by slicing curds from fermented milk and putting them into hot water; it is most commonly eaten around Adapazarı.

Soft and strained cheeses
Ezine cheese is made by blending milk from sheep, goats, and cows that graze on the natural vegetation of the Kaz Mountains; it is one of the most popular cheese varieties. Strained cheese has a soft texture, moderate saltiness, and a slightly tangy flavor; it is made by allowing the whey produced during cheesemaking to drain naturally. Sayas cheese comes from the İzmir region and is an essential ingredient in İzmir's famous Kumru sandwich (a Turkish toasted sandwich).

Mild varieties such as whey cheese, Keş (dried yogurt cheese), and goat cheese
Lor cheese is made by coagulating whey and is rich in protein; it can be produced salted or unsalted. Keş cheese is made from skim milk or yogurt, is generally eaten around Zonguldak and Bolu, and is also known in some regions as dried yogurt. Goat cheese is traditionally made from raw goat's milk and is one of the most popular cheeses; it is also frequently used in pastries. Pregnant women, young children, older adults, and people with weakened immune systems should choose cheese labeled as made from pasteurized milk. Mihaliç cheese is a salty, firm cheese made from full-fat Kıvırcık sheep's milk.

What should you look for when buying and storing cheese?
When buying cheese, check that its surface is not dry or cracked and that the brine in brined cheeses is not cloudy. Mold on varieties that are not meant to be mold-ripened is a sign of spoilage; removing only the affected area is not enough. Brined cheeses such as white cheese and kashar should be kept in their brine in a sealed container in the refrigerator. If the brine level drops, boiled and cooled salt water can be added. Mold-ripened and soft cheeses should be stored in an airtight container, ideally in packaging similar to their original packaging.

What foods pair well with cheese?
White cheese and kashar are often used in pastries such as börek (Turkish savory pastry) and poğaça (Turkish savory buns) as well as served at breakfast; kashar is especially popular in toast and fried dishes because it melts well. Mild cheeses such as whey cheese and Keş cheese are often used as fillings in dishes such as Turkish dumplings and savory buns. Strained cheese and goat cheese create a sweet-salty balance when served with honey or jam, while mold-ripened cheeses pair well with fruit such as walnuts and pears. Firm, salty cheeses can be balanced with dried fruit such as raisins or apricots.