Melted, grated, sliced or diced, cheese is well-loved the world over by people of all ages. Türkiye isn’t a country known for its cheese, but believe us, there’s an incredible variety available. Here’s 360 Yachting’s brief guide to Turkish cheese.

A BRIEF GUIDE TO TURKISH CHEESE

Beyaz Peynir (White cheese). Many people that come to Türkiye compare beyaz (white) cheese to Greek feta – but don’t ever say that! Yes, it’s white, and some varieties taste similar, but many others are different. It’s generally a high-fat cheese made from sheep, cow or goats milk and has no rind. Some varieties are mild and smooth, so perfect for spreading on fresh local bread in the morning. Others are matured for longer, have a real bite and ideal for crumbling over salads or serving at a raki table alongside fruit and mezze. Let us know your preference, and we will gladly give you a few pointers on the variety to best match your needs.

Kasar Peynir is commonly referred to as “yellow cheese” and is perhaps the most popular cheese in Türkiye. Fresh taze kasar could be likened to a firm, less creamy mozzarella. It’s mild, so great served at breakfast, and excellent in a grilled sandwich or used as a topping for pide (local pizza). Mature eski kasar is the opposite and typically strong and flavoursome. It’s aged and darker, so ideal paired with the right local wine.

Tulum Peynir comes from the Aegean and Black Sea regions of Türkiye. Its name translates as ‘onesie’ or ‘coverall’ as it’s traditionally cured in kidskin or cloth sacks. Tulum is a tasty cheese made from goat’s milk, where the curds are left to mature for up to six months. There are many types of Tulum, some good served at breakfast or sliced in sandwiches, others like cevizli (walnut) tulum look fabulous on a cheese board or served with toasted bread or crackers on the side.

Divle Obruk Peynir is widely regarded as one of the best Turkish gourmet cheeses and likened to Roquefort. It has a unique taste and aroma and is made from a blend of sheep and goats milk that’s matured in skins in the caves of the Divle region of Anatolia. The cheese has a rind and is pale yellow or white when cut open. It is a sharp cheese and a delicacy in Türkiye most often enjoyed with village bread and preserves, or in better restaurants with raki, fruit and olives.

Kargi Tulum Peynir is another gourmet Turkish cheese made from sheep, goats or cows milk and matured in skins. It’s a semi-firm, flavoursome white cheese with a creamy, crumbly texture. A few regional varieties are available, and it is good with bread, raki or crumbled on top of salads.

Kars Gruyere is an aromatic cheese that’s packed with flavour. Normally made with cows milk, it originates in Kars where the cows graze on high mountain plateaus, adding to its unique fresh flavour.

Kelle/ Mihalic Peynir is one of the original Anatolian cheeses dating back to the Roman Empire. Kelle is generally a salty firm cheese with a bite, that’s eaten at breakfast, although some chefs do use it to top stews and in traditional Turkish clay pot dishes.

Van Otlu Cheese falls into a class of its own and is one of Türkiye’s most popular gourmet cheeses made from sheep’s milk. It’s a cheese made in the springtime when local herbs are abundant. Up to 25 different varieties of herbs are added to the cheese, giving it a highly unique taste, aroma and flavour. This is a great cheese to feature on a cheese board or serve with breakfast or on a raki table.

Tel, Civil and Cecil Peynir originates from Erzurum, Kars and Mus in northeast Türkiye. These cheeses are mild and stringy, so great to play with at breakfast or wrap around a crudité. All three kinds of cheese are made in a similar way, and the difference is the salt and fat content. These string cheeses tend to be a kids favourite, so they are a good option for those with families on board.

Lor Peynir is dry, crumbly and rarely eaten on its own. It has a subtle flavour and is made from the leftovers that are strained out of milk curds, rather than the curds themselves. Lor is a wonderful ingredient, especially combined with fresh herbs and used as a filling traditional Turkish borek and other savoury pastry dishes.

ORDER A SELECTION OF TURKISH CHEESE WITH YOUR PROVISIONS

If you would like 360 Yachting to arrange a selection of Turkish cheese to be delivered with your provisions, or need some advice on what regional varieties are best, please CONTACT US.

RELEVANT READING FROM THE BLOG:

The wonderful variety of Turkish bread.

Introducing Raki, Türkiye’s national drink.