Niğde is located just south of the Capadoccia region in central Anatolia and sheep graze here on the steep and lush slopes of the Bolkar Mountains. This is a three-day old cow's milk cheese.

It is most often found around Erzurum, Erzincan and Sivas.

As you sample from various regions, let your palate be the guide. This cow's milk cheese is much used in cooking.

It is stored in its natural juices with salt-water, and can keep for up to a year if deep frozen at −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. Many local people pop in to these Kiineferiums for a mid-morning or afternoon snack and a quick 'rich fix' of this lovely food. Both types melt beautifully due to their high fat content. It melts well and even a small dollop on mashed potatoes or any hot dish adds a topping brimming with creamy class.

It is similar to Quark, a soft European curd cheese. You can still find it in and around Bergama sold this way. Stuff it into hollowed out tomatoes and simmer lightly for a nutritious luncheon dish. You can use it in cooking but the curds stay in stubborn lumps, even if the flavour is pleasant. by The Guide Team; Posted on 26 June 2019 2 March 2020; Divle Obruk tulum . We did sample it as a spread between two sweet biscuits and found it an exhilarating and energetic snack. A cheeky aftertaste makes it irresistible as a snacking or nibbling cheese. Their milk is much richer than that from cows or goats. Some selected examples (please click on pictures to enlarge): The Turkish Army as a Turkish Institution, UNESCO Intangible Cultural Heritage of Humanity in Turkey, German Academical Formalism and its Influence on the Historiography of Medieval Art and Architecture, THE INDISPENSIBLE INGREDIENT OF TURKISH TABLES: CHEESE. Made with cow's milk, Bolu has a lighter texture and, because it has only a touch of salt, it can be quite raw and unrefined when eaten young.

If you think the understated taste needs a thwack across the withers, then a throaty Merlot wine or other chateau-bottled claret makes a lyrical buddy. If you are a self proclaimed cheese-aholic like myself, Turkey can be a wonderful but also intimidating place.

The Mediterranean and Aegean coastal regions have Turkey's mildest climate with hot summers and temperate, wet winters. In Kayseri they regard it as a breakfast treat and add salt if they want to preserve it, after which it begins to harden.

Instead, it is aged on shelves (from the Salamura stage) in humid air and developes a rind, that thickens and hardens with age. This is an all-weather cheese, semi-soft with acid overtones that hint at its ewe's milk origins.

Halloumi is also often used in bacon sandwiches, but also makes a satisfying dish on its own or with salad. Originally, Bergama was encased in an animal skin to mature and was known as Bergama Deri Tulum Peynir. Even though a little woody, it has an "eat-me' pearly white colour.

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In the mountainous Çamlıhemşin / Rize area, the best known cheese is Minzi and it is also popular in and around Trabzon. Without a doubt, we can call these the alpha cheeses of Turkey. Fresh sliced halloumi is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it an excellent cheese for frying or grilling, as an ingredient in salads, or simply fried and served with vegetables. These are usually more expensive than the traditional farm-produced cheeses. Against this cultural kaleidoscope, Turkey's eastern region produces more varieties of cheese than western regions, some heavily influenced by Arabic food traditions. As it is very low in salt, you will see many shops marketing it as a "health' cheese.

There are two types of water pastry with cheese and ground meat. Matching up taste nuances is a tricky business.

Smaller stores may offer less choice and cater to local tastes but super or mega markets will have a huge assortment of cheeses and, as in country markets, will let you taste and sample. Even at two or three months old, the curds form moist, chewy crumbs. This dish is simply a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage (opinion appears to differ on which is the true lounza) simply layered one on top of the other and then grilled. Bergama is a cow's milk cheese and one of the most versatile on offer. The flavor is similar to cream cheese, but it is slightly firmer and you can pick it up without getting a mess on your fingers.

Or as a snack to nibble with beer. Eat it quickly! In Antakya, you can still find cam, which is sold in a fez-shaped, or conical, mould. Firstly, it depended on the freshest ingredients and these were mostly home-grown but sometimes imported. It is important to note that this is not a teneke or matured cheese. Bergama is a medium hard cheese that matures for a minimum of two months. selective focus. Supermarkets and small grocery stores (bakkal) all over Turkey also stock fresh cheeses. After the teleme is put in perforated buckets, it is immersed in hot water at 73 to 75 degrees, and then it is knead and cooked. In Ä°zmir it is often found as one of the many hors d'oeuvres choices offered alongside Turkey's potent aniseed flavoured liquor, rakı. Also,  it is important to know that every peynirci (cheese maker) can produce a slightly different tasting cheese… And even different batches can vary!

It matures and improves better than many other cheeses and can be eaten at three or four months or when a little more crumbly, at up to two years. Due to freezing and extended winters, animals give birth (and therefore milk) later in eastern regions, sometimes as late as May or June.

It is easy to believe that Turks eat only the white cheese, or beyaz peynir, similar to Greek Feta cheese.

Particularly for the tulum cheeses that mature for up to 20 months, the creamy, rich milk is only gathered once a year in spring after the birth of kids, calves and lambs.

You can melt it on toast for an interesting texture and it makes a stunning colour contrast served with tomatoes.

Are they too dry? It is good in sandwiches and as a picnic snack.

Ezine: Ezine is a softer, very moist cheese that can be made from goat (my fave) or cow milk. Types of homemade burrito in glass plates in Turkey, Selective focus shot of different types of olives in Turkey, Traditional Turkish, Arabic cuisine icli kofte, Traditional turkish dessert pumpking fruit.

It is a chewy, Anatolian speciality and, these days, is more often found in vacuum packs. It \ can be found in weekly markets and is scooped out, by the gram, with a wooden spade or spatula. This is a connoisseur's delight and we consider it one of Turkey's truly noble cheeses. Its blandness means that it does not detract from the primary flavours of its host.

You will find it in the bazaar in elongated amphora-like pitchers. It pairs well with just about everything in the food, drink and snack line. That doesn’t mean the cheese is spoiled, it’s just aged!

High fat content white cheese is soft and smooth whereas low fat versions are harder. Our sample was only ten days old and was perfect as a nibbling snack on biscuits and, to ring the changes, with fiery hot pickled peppers (dm biber) and a less assertive pickle preserve known as tur§u. Polythene sacks are more usual.

Many local villages produce this cheese and bring it to retail sellers and cheese shops daily. Cover it in a film of oil (good for lor and çökelek, which can be pressed into a box) Süzme peynir: the most moist and spreadable cheese I’ve found to date. Tulum lor and kaşar lor are delicious. Civil (Tel) Cheese Quality and standards ensure uniform characteristics in cheeses but, when it comes to taste, the element of surprise adds another dimension to flavour quotients.

It is perfect with bread or toast and melts beautifully as a cheese topping, particularly on pizza.

The cheese seller cuts off as much as you require. It is very salty; so keeps well. Indeed, it is the nucleus of a typical breakfast. Other than these major varieties, there are many other types of Turkish cheese; the Otlu cheeses (Eastern Anatolia) are produced by adding cumin, mint, bay leaves, dill, oregano, saffron, fennel or lavender to the white cheese and burying it underground for at least two months. Edirne is a beautiful example of a ewe's milk cheese matured in drums (teneke).

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