The essentials
Kars kaşar, aged up to 12 months, recalls an aged Comté. Erzincan tulum, matured in a skin bag, is punchy and saline. Cecil string cheese is perfect with drinks. Beyaz peynir, fresh and lactic, anchors the Turkish breakfast.
Artisan Turkish cheeses
Turkey has over 190 regional cheeses. We select the most emblematic ones — cow, sheep and goat milk — matured with traditional Anatolian methods.
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How to serve
Turkish breakfast: beyaz peynir, olives, tomato, cucumber, bread and tea. With drinks: pulled cecil and crumbled tulum. Cooking: melted kaşar on pide or in menemen.
Storage
Keep between 2 and 6 °C. Brined cheeses (beyaz peynir, tulum) keep in their brine; take them out 20 minutes before serving to open up the aromas.
FAQ
- Do cheeses travel well?
- Yes — we ship in insulated packaging and brined cheeses travel especially well.
- Which Turkish cheese should I start with?
- Beyaz peynir and kaşar: mild, versatile, great for breakfast and cooking.
- Are your cheeses raw milk?
- It depends on the product; each product page states it.