Turkey's rich cheese culture conquers gourmets

(Patria) - Turkish cuisine is impressive for its rich diversity, unique delicacies, and also for the variety of cheeses produced in different regions.



The rich biodiversity created by the unique climate in many areas of Turkey is the basis of these flavors. Due to different climatic conditions, milk and cheese have individual flavors and aromas in each region. The impressive selection of cheeses in Turkey is revealed in combination with different production methods. "Ezine white cheese", "Konya blue cheese", "Erzincan Tulum cheese", "Kars aged cheese", "Gruyere", and "Van spiced cheese" are just some of the Turkish delicacies...

Let's discover the most famous Turkish cheese varieties, an essential component of the local cuisine.

'White Cheese': From Edirne to Çanakkale

"Beyaz Peynir" (white cheese) is an essential component of Turkish breakfast and one of the most popular delicacies in the country. The characteristic taste, aroma, and texture of this cheese, produced in almost all regions of Turkey, vary depending on the climate, milk source, and traditional production methods. Çanakkale and Edirne are considered the homeland of white cheese. Edirne white cheese is made from the milk of sheep, goats, and cows that feed on regional grasses in the deltas of the Tunca, Meriç, Arda, and Ergene rivers.

The main distinguishing characteristic of Edirne white cheese is that it has no additives; only milk, rennet, and salt are used.

Ezine white cheese, named after the Ezine district in Çanakkale, is another traditional and indispensable white cheese on Turkish breakfast tables. This cheese, which can be produced with a soft, semi-soft, or firm texture, gets its exceptional taste and aroma from the milk of cows, sheep, or goats that feed on the natural plant and mineral resources of the Kaz Mountains.

Balıkesir: Home to 50 Different Types of Cheese

Mihaliç cheese is an old cheese that has been produced in Turkey for centuries. Unlike white cheese, its production is limited to only a few areas in the country, with Balıkesir and Bursa being the best examples. Mihaliç cheese is usually made from goat or cow's milk and is stored in brine before it hardens and dries. Due to its sharp, salty taste, it is used in many dishes after grilling, including salads. Like other cheeses, it is used in appetizers and as a side dish to main courses.

As for Balıkesir, we find 50 different types of cheese. The city's multicultural structure, products made from different types of milk, and diverse production methods have turned it into a "true cheese paradise." "Kelle" cheese, made with various types of milk and techniques, is known in all corners of this beautiful city on the border of the Marmara and Aegean Seas. Sepet cheeses (from woven baskets or molds) produced from sheep's milk, brine cheeses, and Tulum and whey cheeses are also recognized as the most delicious cheeses in Turkey.

Blue Veined Cheeses of the Cappadocia Region

Niğde's moldy blue cheese, geographically located in Cappadocia, is one of the most unique types of cheese in Turkey. Niğde blue cheese is placed in caves at a depth of 15 meters to mature for seven months. After seven months, this cheese becomes aromatic and blue, and it is also a natural antibiotic. Another traditional cheese that matures in caves is Karaman's Divle Obruk cheese.



This cheese, created almost 700 years ago, is made from the milk of sheep and goats that graze on plateaus and meadows rich in medicinal herbs. The cheese is stored for five months in caves with a unique mold flora and is first layered with blue, then white, and finally red mold. Konya is another city in the region known for its moldy cheese. With its centuries-old history and taste, Konya moldy cheese is made only from milk and rennet and poured into molds in special rooms.

After being distributed to Ottoman soldiers as an antibiotic, this cheese is served after a 6-month production process.

Exceptional Flavors of the East: A True Cheese Paradise

The Eastern Anatolia region is also known for its original cheeses. Erzincan Tulum cheese, Kars aged kaşar cheese, and Van spiced cheese are among the most delicious cheeses in these areas. The secrets to the flavors of these cheeses are the high plateaus, rich plant diversity, and fresh, cold air. Tulum cheese has an exceptional flavor thanks to the use of raw milk and natural rennet and is ready for consumption after 2-3 months of pressing and storing in goat or sheepskin.

Kars' popularity largely stems from its cheeses. Cow's milk obtained from grazing in fields with 1,600 floral species, about 100 of which are endemic, is used to produce the city's signature products: Kars Kaşar and Gruyere. Kars Kaşar cheese, a geographically indicated product of the city, can take up to ten months to mature before consumption.

In addition to tasting this delicious cheese, you can learn about the methods used to make traditional homemade cheese at the Cheese Museum in the city center and the Cheese Museum in Boğatepe village.

Van is another destination that enchants travelers with its rich cultural heritage and delicious cuisine. This city is also home to the Van breakfast, one of the richest breakfast tables in Turkey. And Herby cheese is the star of this breakfast. Van spiced cheese (Herby Cheese) is produced by mixing chives (sirmo), locally known as the region's "wild garlic," with local endemic herbs such as heliz (firula), mendik, siyabo (a type of shield fern), thyme, and wild mint. The cheese, buried in the ground in cans and earthenware jars, is retrieved after three to seven months. The taste and aroma of the famous Herby Cheese, a lightly crumbly, hard cheese, are shaped by the geography and climate.