Why you need to try Türkiye's cheeses

21.05.2024 - 20:21 / lonelyplanet.com

When the subject of Türkiye's culinary richness comes to the fore, the variety of cheese (peynir) in the country is surprisingly not mentioned much. However, as an indispensable part of breakfast tables, a key ingredient of pastries such as börek and pide, and the surprise ingredient of some desserts, cheese is a prominent feature of the country's deep-rooted culinary wealth. In this article, you will learn about – and crave – some of the nearly 200 types of Turkish cheeses, region by region.

Let's start our journey from the eastern Anatolia region, the roof of Türkiye and home to much animal husbandry in its wide pastures – two of this region's cheeses have endeared themselves not only to Türkiye but also to the whole world. The first of these is Kars Graveyeri, with an origin that dates back to Swiss cheese maker David Moser's visit to this region in the late 1800s. This semi-hard cheese has a sharp taste and dark yellow color due to the fact that it's made from the milk of cows and goats that graze on the region's rich endemic plants.

Erzincan Tulumu (tulum, goatskin & sheepskin cheese sacks) is a cheese made from sheep's milk. Traditionally, the milk was first fermented in a sheep's stomach (called şirden), aged and then stuffed in sheep or goat skins. Today, due to the high production, cheeses are stored in packaging suitable for food safety. It is among the favorites of cheese lovers due to its white and creamy color, semi-hard structure and unique smell and taste. Different cities and regions in Türkiye have their own special take on tulum cheese, like in Çorum Kargı, Izmir and Bergama.

Ezine hails from western Türkiye, which has a geographical indication registration from the European Union. Named after the Ezine district of Çanakkale, this cheese is made by mixing different amounts of cow, sheep and goat milk. This process yields a medium-hard, full-fat cheese with a white to slightly yellowish color and small holes on its surface.

Mihaliç cheese is produced in the cities of Bursa and Balıkesir, and its history dates back to the Ottoman period. Made from sheep's milk, this salty, hard, slightly hole-y cheese is also used in preparing the famous Susurluk Toast.

The Black Sea region is home to breathtaking plateaus, one-of-a-kind plant life and fresh springs that significantly impact the milk quality of the animals raised in this unique locale. Kolot cheese, made from full-fat cow's milk, is a key ingredient in the beloved Black Sea dish Kuymak (made with corn flour, butter, water and kolot cheese); it stands out for its delectable flavor, its rich yellow color and its remarkable melting quality.

Gümüşhane Deleme (known as teleme in different regions) is made from cow's milk with a process that