🇹🇷 The cheeses of Turkey

Turkish dairy centers on fresh, brined sheep cheeses like beyaz peynir and kaşar, served daily at breakfast. Yogurt is a staple condiment for meats and vegetables. Regional variations exist but long aging is rare.

• Turkey produces 193 types of cheese, mostly from sheep milk
• Only eight Turkish cheeses currently have geographical indication status
• Beyaz peynir is a salty white cheese similar to feta but milder
• Kaşar resembles mild cheddar and is widely consumed fresh or matured
• Yogurt is a staple ingredient in soups, meat dishes, and breakfast

Cheese in Turkey

Dairy plays a central role in Turkish meals, particularly at the start of the day. The cuisine favors fresh textures over long maturation. Sheep milk dominates production, though cow and goat varieties appear locally. Yogurt serves as a fundamental ingredient in both savory dishes and drinks. This approach shares similarities with neighboring Balkan and Middle Eastern traditions that also rely on brined white cheeses and fermented milk products.

The cheeses

Beyaz peynir is a salty white cheese eaten plain or in salads. Kaşar offers a mild cheddar-like texture from cow or sheep milk. Kaşkaval appears as a yellow wheel made from sheep milk. Çökelek is a dried cottage cheese preserved in jars or bags. Mihaliç peyniri is a hard grated specialty from Bursa. Lor is an unsalted whey cheese used in sweets.

Milk, making and ageing

Most Turkish cheeses are not aged for long periods. Production often relies on local sheep herds. Methods include brining for white cheeses and straining yogurt to create thicker varieties. Some cheeses are dried in the sun or stored in goatskin bags. Artisanal techniques vary by region, with specific towns known for distinct styles like the braided cheese from Diyarbakır.

Regions and communities

The Black Sea area produces Golot cheese and uses fish extensively. Central Anatolia is known for artisanal cheeses like çömlek and mantı from Kayseri. Thrace and Ezine produce notable versions of beyaz peynir. Kars is famous for gravyer cheese. Aegean regions focus on olive oil pairings with dairy. Eastern areas offer unique hard sheep cheeses suitable for grating.

Dishes, breads and sweets

Breakfast tables feature white cheese, butter, olives, and eggs. Menemen mixes eggs with tomatoes and peppers. Börek pastry often contains cheese fillings. Mantı dumplings are served with yogurt. Cacık is a cold yogurt soup with cucumber. Soups frequently use keş, a strained sour yogurt product. Fried vegetables accompany yogurt sauces in summer.

Today

Turkey produces 193 different cheeses, though only eight hold geographical indication status. Most production remains local rather than industrialized. Small makers preserve traditional methods across various provinces. Export markets recognize beyaz peynir and kaşar. The industry balances modern demand with regional heritage practices.