Cheeses of Türkiye

Mavi Boncuk blog has a list of cheese types from Türkiye. I think I have tasted half of them yet:
1) EZINE WHITE
Ezine Cheese has been registered by the European Union and has become Turkey’s 18th geographically indicated product registered in the EU. Ezine Cheese is the first Turkish cheese registered in the EU.
Ezine cheese is a matured full-fat white cheese variety originating from Turkey. Classified as soft or medium-hard textured, Ezine is one of the most popular white cheese varieties consumed in Turkey, together with Edirne cheese, which has similar characteristics. The cheese takes its name from the Ezine district of Çanakkale.
There are also whites of Edirne, Antalya, which is made with a mixture of cow and goat milk, and Balıkesir Gönen, which is made only with goat milk. The milk used consists of 40% goat, 50% sheep and 10% cow milk. No starter culture is used during production. As with Edirne cheese, Ezine is matured in metal cans. Especially if it has been waiting in the warehouse for a year or two.
Since 2006, cheeses produced from the milk of animals grazed in the Ezine, Ayvacık, Bayramıç and Çan districts can be marketed under the name “Ezine cheese”.
Kargı Tulum
2) ÇORUM’S KARGI TULUM
Similar to the ones from Erzincan, Karaman, İzmir, and Bergama. Çorum’s kargı tulum cheese is number one. With the the consistency of butter, spreads easiliy, is sharp, surprising, takes on a different flavor every second, and reveals all the characteristics of goat milk.

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