Turkey boasts a rich cultural and historical heritage, reflected in its culinary traditions. Among these, cheese plays an indispensable role in Turkish tables, drawing attention with its variety and the unique characteristics of each type. This article will explore the importance of cheese in Turkish culture and introduce cheese varieties from all corners of Turkey, focusing especially on endemic types. We will delve into the stories behind cheeses like Ezine white cheese, Erzincan tulum, İzmir tulum, Bergama tulum, and Kars gruyere.

Cheese is used in a wide array of flavors in Turkish cuisine, from Turkish pide to Turkish appetizer dishes. In Izmir cuisine, breakfasts starting with boyoz or Izmir kumru always include white cheese on the side. A similar breakfast culture exists in Istanbul cuisine as well. Watching the Bosphorus in Karaköy, the inseparable trio of Istanbul simit, tea, and white cheese is a must. Cheese is the main ingredient of künefe, the gem of Hatay cuisine. In a casual tavern, Turkish raki is invariably accompanied by white cheese and melon. On summer evenings by the shore, your cold Turkish beer must come with Turkish pickles or tulum cheese! As you can see, the importance of cheese in Turkish cuisine cannot be underestimated.

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The Place of Cheese in Turkish Culture

Cheese holds a revered spot in Turkish culture, transcending mere culinary use to become a symbol of hospitality and tradition. In Turkey, cheese is not just a food item; it’s a staple at breakfasts, a companion to the famed Turkish tea, and a versatile ingredient in numerous dishes. This blog post will delve into the integral role cheese plays in Turkey’s daily life, its cultural significance, and the varieties that are woven into the fabric of Turkish gastronomy.

A Breakfast Essential

In Turkey, the day begins with a rich and varied breakfast, known as ‘kahvaltı’, meaning ‘before coffee’. Cheese is the star of this morning feast, with assortments ranging from mild to sharp flavors. Turkish people often favor a combination of cheeses, including the mild ‘beyaz peynir’ (white cheese) and the stringy, melt-in-your-mouth ‘kaşar’. This love for cheese in the morning sets the tone for a day where flavors are bold and satisfaction is guaranteed.

The types of cheese present at breakfast can also reflect a region’s character. For instance, the briny ‘van otlu peyniri’ seasoned with herbs from the Van region, or the ‘tulum peyniri’, an aged cheese from the eastern Anatolia, packed in animal hides, exemplify the geographical diversity of Turkish cheese varieties.

Cheese in Turkish Cooking

Cheese is more than a breakfast ingredient; it’s a culinary chameleon in Turkish kitchens. It finds its way into ‘börek’, a flaky pastry, melds perfectly with eggs in the classic ‘menemen’, and graces the top of ‘pide’, the Turkish take on pizza. These dishes not only showcase cheese’s versatility but also highlight its ability to bring together different elements of a meal, enhancing flavors and textures to create harmony on the plate.

Moreover, in Turkish cooking, cheese often carries the flavor of the region it comes from. Cheeses like the ‘erzincan tulumu’ or the ‘mihaliç peyniri’ from Bursa add distinct regional flavors to traditional Turkish dishes. Whether melted, crumbled, or layered, cheese is an ingredient that Turkish chefs use with pride and creativity.

Cheese in Turkish Traditions

Cheese intertwines with Turkish traditions in many heartfelt ways. It is a common gift when visiting friends or family, symbolizing a wish for prosperity and health. In rural areas, cheese production is a family heritage, with techniques and recipes passing down through generations. This not only preserves the tradition but also maintains a standard of quality and taste that mass production can seldom match.

Festivals and seasonal celebrations often feature cheese as a central component. For instance, during the spring festival of ‘Hıdırellez’, families come together, and artisanal cheese plays a significant part in the feasts. Such occasions highlight the communal spirit of Turkish society, where cheese acts as a medium of sharing and celebration.

Cheese Varieties in Turkey and Endemic Examples

Turkey’s cheese diversity is vast, owing to the country’s wide geography and varied climate conditions. Each region is known for its unique cheese varieties. Let’s examine some of the significant examples among this rich diversity:

Ezine White Cheese

Ezine White Cheese, a renowned cheese variety, hails from the Ezine district of Çanakkale in Turkey’s Aegean Region. Its standout feature is the unique blend of goat, sheep, and cow milk used in its production. This cheese boasts a dense and creamy texture, winning over cheese lovers with its distinctive flavor. Producers make Ezine White Cheese using natural methods, avoiding any additives, which ensures its rich and natural taste.

Ezine White Cheese is ideal for consumption at breakfast, in salads, or simply with bread. It also enriches various dishes in Turkish cuisine with its rich flavor. The unique climate conditions and rich flora diversity of the Ezine region determine the unique aroma and quality of this cheese. The quality of milk used in its production and processing methods place Ezine White Cheese among the highest quality cheeses in Turkey.

Erzincan Tulum Cheese

Erzincan Tulum Cheese, a traditional cheese variety hailing from Erzincan in Turkey’s Eastern Anatolia Region, stands out for its unique production process and distinct flavor profile. Crafted primarily from sheep’s milk, this cheese undergoes maturation inside leather bags, imparting it with a sharp and characteristic taste. Renowned for its quality and cultural significance, Erzincan Tulum Cheese represents an integral part of the region’s culinary heritage.

Transitioning to its culinary versatility, Erzincan Tulum Cheese finds its place in various Turkish dishes, from breakfast spreads to appetizers and main courses. Its rich flavor profile enhances the taste of regional specialties, setting it apart from other cheese varieties across Turkey. Whether grated over traditional dishes or served alongside local delicacies, the unmistakable taste of tulum cheese adds depth and complexity to every culinary creation.

Izmir Tulum

İzmir Tulum, a variety of tulum cheese, originates from the Aegean Region, especially around İzmir. Producers typically use goat milk to create this cheese, which boasts a mineral-rich flavor profile. İzmir Tulum features a thin and aromatic structure, distinguishing it from other tulum cheese varieties. The production process of İzmir Tulum cheese mirrors the unique geographical conditions of İzmir and its surroundings, endowing the cheese with a distinctive taste and aroma.

İzmir Tulum Cheese is typically used at breakfast and in appetizers. It also plays a significant role in many traditional dishes of the Aegean cuisine. The cheese’s lightness and refreshing aroma make it particularly favored during the hot summer months. The rich plant diversity of İzmir and its surroundings contributes to the unique taste and aroma of İzmir Tulum Cheese.

Bergama Tulum

Transitioning to another notable variety, Bergama Tulum Cheese, originating from the Bergama region of İzmir, offers a distinct taste experience for cheese aficionados. Crafted primarily from goat milk, this cheese boasts a firm texture and a slightly sharper flavor profile compared to its counterpart, İzmir Tulum. The production process of Bergama Tulum Cheese is intricately tied to the region’s special climate conditions and traditional cheese-making techniques.

In terms of its culinary applications, Bergama Tulum Cheese frequently graces breakfast tables, particularly in the Aegean region’s traditional breakfast spreads. Beyond breakfast, it serves as a versatile ingredient, adding depth and flavor to salads and various dishes. The unique flora of the Bergama area contributes to the superior quality of the milk used in cheese production, resulting in a cheese that exudes richness in both taste and aroma.

Kars Gruyere

Kars Gruyere is a traditional cheese variety produced in and around the city of Kars. This cheese is usually made from cow’s milk and develops a yellow, porous structure after being aged for a long time. Kars Gruyere has a slightly sweet taste and holds a special place in Turkey’s cheese diversity. The production of this cheese occurs under the cold climate conditions of Kars, influencing the maturation process and the resulting flavor.

Kars Gruyere is used in breakfasts and various dishes of Turkish cuisine. It is also popular in toast, sandwiches, and cheese platters. The rich pastures and meadows of Kars enhance the quality of milk and, consequently, the cheese, making Kars Gruyere one of the highest quality cheeses in Turkey.

Van Herb Cheese

Van Herb Cheese, a distinctive cheese variety originating from the Eastern Anatolia Region, particularly Van and its environs, stands out for its unique production method. Producers infuse sheep or goat milk with endemic wild herbs to create this cheese, imparting it with a one-of-a-kind aroma and flavor. These herbs lend a subtle bitterness and distinctive scent to Van Herb Cheese, setting it apart from its counterparts.

Van Herb Cheese holds significant cultural importance in Van, being crafted through time-honored traditional methods passed down through generations. It plays a pivotal role in the region’s breakfast culture and is a staple on breakfast tables, alongside other renowned dishes. Beyond breakfast, it features prominently in appetizers and various culinary creations, adding depth and character to each dish. Moreover, the inclusion of wild herbs not only enhances the cheese’s flavor but also contributes to its perceived health benefits, making it a preferred choice among consumers.

Mihalic Cheese

Mihaliç Cheese, a renowned cheese variety hailing from the Marmara Region, particularly around the Mihaliççık district of Balıkesir, boasts a hard texture and a salty taste, crafted primarily from sheep or cow’s milk. Its intense aroma and distinctive flavor, which intensify with aging, set it apart as a cherished component of Turkish cuisine, prominently featured in appetizers and cheese platters.

Thanks to the high-quality milk utilized in its production and the employment of traditional aging techniques, Mihaliç Cheese earns its place among Turkey’s most esteemed cheeses. It serves as a sought-after flavor enhancer in breakfast spreads and various culinary creations. Furthermore, the region’s rich natural environment and diverse flora, where Mihaliç Cheese is crafted, play a pivotal role in shaping its unique taste and aroma, further enhancing its appeal to cheese enthusiasts.

Divle Obruk Cheese

Divle Obruk Cheese is a rare and valuable cheese variety produced in the Central Anatolia Region, specifically in the Divle Obruk of Ayrancı district in Karaman. This cheese is mainly made from sheep’s milk and acquires a unique flavor by maturing in natural caves. Divle Obruk Cheese is famous for its unique taste and aroma, gained from the unique microflora in the caves. During the maturation process, the cheese develops a creamy texture and a slightly sour taste.

Divle Obruk Cheese has garnered significant interest among cheese lovers in Turkey and is quite valuable due to its limited production. The cheese is produced only during certain periods and in limited quantities. Divle Obruk Cheese is particularly favored in cheese platters, special meals, and tasting events. The production and maturation process of this cheese contributes to the preservation of the region’s natural and cultural heritage.

White Cheese

White Cheese holds a significant place in Turkish cuisine as one of the most fundamental and beloved cheese varieties. Crafted primarily from cow, sheep, or goat milk and preserved in brine, it features a soft texture, white color, and a slightly salty taste. This cheese is a staple component of breakfasts in Turkey and finds extensive use in salads, pastries, and cheese-based dishes.

What sets White Cheese apart on Turkish tables is its remarkable versatility. It enjoys popularity in both everyday dining and special occasions, with variations in taste and texture found across Turkey due to the use of different milk types and regional production techniques. Each production method infuses the cheese with a distinct character and rich flavor, making White Cheese an indispensable element of Turkish cuisine cherished by individuals of all age groups.

Village Turkish Cheese

Small farms and villages across various regions of Turkey produce Village Cheese, employing traditional methods. Primarily, producers use sheep or goat milk, leading to a cheese that varies in taste and texture, depending on the local production techniques. Moreover, Village Cheese typically matures through natural fermentation methods, often acquiring a slightly sour taste.

Furthermore, the use of natural and high-quality milk is a standout feature of Village Cheese. Consequently, people frequently include this cheese in breakfasts, homemade meals, and salads. Ultimately, Village Cheese reflects the lifestyle and traditional milk processing techniques of Turkey’s rural areas, presenting an ideal option for those who prefer natural and healthy food choices.

Kasar Cheese

Kaşar Cheese, a popular hard cheese in Turkey, comes from cow’s milk. It features a yellow color and an elastic texture. As it ages, its flavor intensifies, turning slightly sharp. This cheese excels in melting, making it ideal for sandwiches, toasts, pizzas, and pasta dishes. It also enjoys popularity in cheese platters and as a snack.

The production of Kaşar cheese involves pasteurizing the milk, fermenting, pressing, and maturing. Kaşar cheeses produced in different regions of Turkey vary in taste and texture depending on production techniques and the type of milk used. Kaşar is one of the most beloved cheese varieties in Turkish cuisine, enjoyed by a wide range of consumers.

Lor Cheese

Lor Cheese, a soft, fresh cheese variety, emerges as a by-product during cheese production in Turkey. Its creation involves heating whey, which results in a light and moist texture. Known for its mild flavor, Lor Cheese serves as a popular choice for breakfast and dessert preparations. Cooks especially favor it as a filling for pastries, pies, and cakes.

Packed with protein and low in fat, Lor Cheese stands out as a healthy food choice. It plays a significant role in Turkish cuisine, particularly in diet meals and light snacks. The production of Lor Cheese showcases a sustainable method by making use of whey, a cheese-making by-product. Its nutritional benefits and soft texture make Lor Cheese an ideal choice for consumers of all ages.

Tongue Turkish Cheese: Dil Peyniri

Tongue Cheese, primarily made from cow’s milk, uniquely distinguishes itself in Turkey. This cheese variety is notable for its long, stringy structure that enthusiasts can pull apart, showcasing its elastic texture that allows it to separate into strips resembling a tongue. With its mildly salty and soft flavor, Tongue Cheese wins the hearts of both children and adults who lean towards milder tastes. Its consumption is widespread, either directly or as a key ingredient in sandwiches and salads.

The production of Tongue Cheese involves the fermentation of milk, followed by curdling, and a special procedure that imparts its characteristic stringy structure. This step involves the careful pulling and shaping of the cheese into long strips. Tongue Cheese is an indispensable component of breakfast spreads across Turkey and a favored option for crafting healthy snacks for children. Its soft texture and mild flavor render Tongue Cheese a versatile element in Turkish culinary traditions.

Civil Cheese

Civil Cheese originates from the Eastern Anatolia region of Turkey, particularly renowned in the cities of Erzurum, Kars, and Ardahan. Made from the milk of sheep and cows grazing in the high pastures of this region, civil cheese boasts a unique flavor and texture greatly influenced by the quality of the milk used in its production. After being crafted, this cheese is distinctively hand-braided, often consumed fresh, and features prominently in traditional breakfasts.

It is highly nutritious, rich in protein, and versatile in culinary applications. Civil cheese can enhance the flavors of pies, pastries, and various dishes with its mild saltiness and soft texture. Its melting properties make it an excellent choice for grilled dishes and toasts, adding a unique taste to a wide range of recipes.

Halloumi Cheese

Halloumi Cheese, closely tied to Cyprus, originates from a traditional recipe that blends goat’s and sheep’s milk, with cow’s milk occasionally added to the mix. The cheese solidifies with rennet and stands out because of its cooking process, which involves heating at high temperatures. This process endows it with a firm texture and the unique ability to resist melting when heated, setting halloumi apart from other cheeses.

This cheese’s versatility shines whether you enjoy it fresh or cooked. Grilling halloumi creates a delightful contrast with a slightly crispy exterior and a soft interior, making it a perfect addition to salads, sandwiches, or even as a dish on its own. Its resilience in retaining shape and texture when exposed to heat positions it as an exceptional choice for grilling or frying, delivering a unique culinary experience.

Kashkaval Cheese

Kashkaval, a semi-hard, yellow cheese, originates from the Balkans and enjoys popularity in Turkey. Producers typically use cow’s milk for its creation, though they can also make it from sheep or goat milk. Kashkaval stands out for its smooth, elastic texture and slightly salty taste. As it ages, its flavor deepens and its aroma becomes more intense, earning its place as a cherished ingredient in a variety of dishes.

This cheese has become a staple in sandwiches, pizzas, and pasta dishes, thanks to its superb melting properties. People also enjoy Kashkaval as part of breakfast platters or on cheese boards. In Turkish cuisine, chefs sometimes incorporate it into pastries and various baked goods, where it adds a rich, savory flavor that beautifully complements other ingredients.

Aged Kasseri Cheese

Aged Kasseri Cheese, a traditional favorite throughout Turkey, gains its full-bodied flavor from an aging process. Producers make this cheese by fermenting and salting milk, then pressing and aging it to enrich its taste, aroma, and texture. With time, Aged Kasseri becomes harder and acquires a sharper taste, providing a rich gustatory experience.

This cheese is highly versatile, making it a popular choice for sandwiches, toasts, and cheese platters. Its robust flavor also makes it a prime ingredient in gratins, pasta, and pizza, where it contributes depth and richness. Aged kasseri pairs exceptionally well with wine, embodying a staple element of Turkish culinary tradition.