White Cheese and Derivatives

Whether it's 50 million kinds of cheese, I'd pass the White Cheese alone for breakfast.

Local-regional cheeses

Cheddar cheese

Kirklareli:
Cheddar cheese

Kashar cheese, one of our best-known cheeses, is produced from sheep's milk in Eastern provinces such as Kars, Erzurum and Muş and in Western provinces such as Kırklareli, Edirne and Tekirdağ. Its color is slightly yellowish, and its taste is spicy. The moldy exterior of the cheddar cheese, which is prepared by first molding and then cleaning, indicates that the cheddar cheese is of good quality. But if mold has gotten into it, it's bad. Cheddar cheese, which is generally consumed for breakfast, is also frequently used in bakery dishes.

Tulum cheese

Erzincan: Tulum cheese
When there was no refrigerator, the cheese was salted and pressed into animal skins for long-term preservation. Cheese is still produced and preserved with this method, which has come from ancient times. Tulum cheese, produced in the mountainous regions of Erzincan, is among the popular cheese types. The cheese, which is pressed into hair goat overalls, is kept for two or three months in caves with a humidity of 75-80%. This delicious cheese, which is also produced in Elazig, Tunceli and Konya regions, shows slight flavor differences according to the regions.

Herbed Cheese

Van: Herbed cheese
Produced from sheep's milk, Van's traditional herbed cheese is flavored with wild garlic. After it is prepared, it is pressed in earthen jars and left to rest for two or three months, either dry or in brine. Herbed cheese is a durable cheese type, so it is very suitable to be used as a runner when going long distances. We advise you to eat this delicious cheese with a little butter on a warm pita!

Mihalic cheese

Balikesir-Bursa: Mihalic cheese
There are many good cheese varieties in various corners of the Marmara Region. Mihaliç cheese, produced between Balıkesir and Bursa, has another place. Susurluk's famous toasts are prepared with this delicious cheese. A hard, oily, salty and very durable cheese, Mihalıç's rich porosity is acceptable. Mihaliç cheese can be used for breakfast and toast, and when grated on pasta, it does not look like Parmesan cheese.

Knitted Cheese

Diyarbakir: Knitted Cheese
Knitted cheese, which resembles Circassian cheese in taste, is easily available in Istanbul. This unsalted cheese, which is labor-intensive to produce, is boiled in salted water during production; Here is the secret of its taste. When purchasing, choose the salt-free and slightly flexible one and enjoy its flavor with fresh bread and tomatoes!

Tel civil cheeseErzurum: Tel civil cheese
A type of soft cheese prepared with skimmed milk in Eastern Anatolia and the Eastern Black Sea Region. When rubbed by hand, the thread is like a wire because it is a thread. Suitable for dieters, but high in salt. We recommend that you eat it in a pan with butter added, after it is slightly heated, by breaking eggs on it.

Circassian cheese

Bolu: Circassian cheese
Produced in the regions where families of Circassian origin settled, this very unsalted cheese is best made in Düzce and Hendek. The texture of the cheese, which makes an elastic sound in the mouth, is non-porous, cream or light yellow in color. It is sold in round molds. Suitable for dieters.

tin skinAyvalik: Tin overalls
Tulum cheeses of the Aegean Region are produced differently from their derivatives in Central and Eastern Anatolia. After the cheese is prepared, it is pressed into tins, brine is added, and kept in cold storage. In addition to breakfast, Ayvalık Tulum is a perfect complement to salads and green olives by drizzling extra virgin olive oil on it.

Gravyer cheese

Kars: Gruyere cheese
This cheese, which is imported to our country, is prepared from Kars' full-fat cow's milk. Gruyere production, which was started by foreign masters during the Russian occupation, continues today. The taste of the bright yellow Gruyere cheese with holes one to two cm in diameter is similar to the Swiss Emmental cheese. Kars gruyere, which has a strong aroma, is consumed in small portions and is also used in hamburgers and cheese souffles.

Tongue cheese

Bursa: Dil cheese
The tongue cheese, which is named so because its slices resemble a tongue, is a type loved by those who do not like strong and sharp-tasting cheeses. Unsalted, consumed fresh, easily separated into fibers, string cheese is one of the cheeses in which the taste of milk is intensely felt. If the cheese you buy is not easily fibrous, has a hard, salty structure, and its color is close to white and slightly watery, know that you are buying a poorly produced string cheese. Dil cheese can be consumed plain, it can also be eaten with tomatoes and cucumbers, and can be used in pizzas. If you sprinkle the string cheese fibers on the pizzas you prepare at home, the flavor will change in an instant.

Minzi cheese

Trabzon: Minzi cheese
This curd-derived cheese, produced in the Black Sea Region, is also called 'minci'. Minci, which is prepared by burying in the ground in wooden barrels, takes on a dark green color as it is kept waiting. That's why it tastes different from traditional curd. If you melt it slightly in butter and break an egg into it, you will not be able to get enough of its taste.

Caucasian Gruyere

Artvin: Caucasian Gruyere
One of the cheeses produced under Russian influence in Eastern Anatolia and the Black Sea Region. Although it resembles Kars Gruyere in taste and character, its perforated texture is finer and its color is dark yellow. Its aroma is strong. It can be easily used in meals that require hard and flavored cheese, such as soufflé, as well as consumed for breakfast.

feta cheeseEzine-Edirne: Feta Cheese
Although it is found everywhere, feta cheese is costed to the Thrace Region. White cheese, produced in high quality varieties in the Aegean and Central Anatolia as well as in the Marmara Region, is the most consumed cheese in our country. It is the most famous one in Çanakkale's Ezine district. Feta cheese is not only indispensable for breakfast, it is also used abundantly in pies, salads, cakes and pastries.