Turkey has a cheese culture that most visitors barely discover. The country produces an astonishing range of cheeses, from the white table cheeses of breakfast to the aged, cave-cured wheels of the eastern mountains. Every region has its own tradition, shaped by climate, pasture, and local taste. Exploring Turkish cheese is one of the most rewarding ways to understand the country, and the good news is that it requires no special planning. This guide introduces the cheeses you should try and how to enjoy them.
The Cheese Culture of Turkey
Cheese is essential to the Turkish table, appearing at breakfast, in pastries, and alongside grills. The center of cheese culture is breakfast, where a spread of cheeses, olives, honey, and eggs defines the morning meal. No Turkish breakfast is complete without several cheeses on the table.
Turkish cheeses are mostly made from sheep’s and goat’s milk, with cow’s milk increasingly common. The style ranges from fresh and mild to sharp and salty, with many cheeses brined or aged in skins. The flavors are bold and direct, made to be eaten daily.
The country’s geography explains the variety. Mountain pastures in the east and Black Sea region produce dairy from small herds, while coastal regions make softer, fresher cheeses. Each region’s cheese is a product of its land, and Turks are fiercely loyal to their local varieties.
Beyaz Peynir: The White Cheese
Beyaz peynir, literally white cheese, is the cornerstone of Turkish cheese culture. It is a brined cheese similar to feta, made from sheep’s, goat’s, or cow’s milk, with a crumbly texture and a salty tang. It is served at nearly every breakfast, sliced and laid out on plates.
The quality of beyaz peynir varies enormously. The best versions are made from sheep’s milk and aged in brine, developing a creamy richness beneath the salt. It is eaten with bread, melon, or tomatoes, and it is also baked into pastries and boreks.
For travelers, beyaz peynir is the safe introduction to Turkish cheese. It tastes familiar yet distinctive, and it pairs with almost everything. Try it in a borek, on a simit, or simply with a slice of melon and a glass of tea.
Kaşar: The Melting Cheese
Kaşar is Turkey’s great melting cheese, the answer to how Turks make their cheese stretch, bubble, and brown. Fresh kaşar is mild, elastic, and white, eaten in sandwiches and on its own. Aged kaşar, eski kaşar, is firmer, sharper, and deeply flavored.
Kaşar is the cheese of pide, menemen, and tost, the Turkish grilled sandwich. It melts into long strands, and its mild flavor lets other ingredients shine. The aged version is a delicacy, often grated over dishes or eaten in thin slices.
The best kaşar comes from Kars, in the east, where the high pastures produce rich milk. Aged kaşar develops a complex, almost nutty character that surprises people who know only the fresh version. It is worth seeking out.
Tulum: The Mountain Cheese
Tulum is a crumbly cheese aged in a goatskin or cloth bag, traditionally, which gives it its name. It is a strong cheese, salty and sharp, with a texture that crumbles rather than slices. The flavor can be intense, and it is an acquired taste for some.
The most famous tulum comes from the mountains of Erzincan and the eastern regions, where it is aged for months. It is eaten with bread, added to salads, or crumbled over eggs. Locals consider it one of the glories of their table.
Because tulum is strong, it is often used as an accent rather than a main event. A little goes a long way. For adventurous eaters, it is a memorable taste of the eastern mountains.
Lor and Çökelek: The Fresh Curds
Lor and çökelek are the fresh, crumbly cheeses made from the whey left after cheesemaking. Lor is mild, white, and delicate, with a texture like soft ricotta. It is often mixed with herbs and used as a filling for pastries, or sweetened and eaten with honey.
Çökelek is a dried version of lor, sometimes salted and pressed, with a firmer texture and stronger flavor. It appears in regional dishes across Anatolia, from salads to spreads. In some places it is mixed with herbs, spices, or tomato paste.
These cheeses are humble but essential, filling boreks and breakfasts across the country. They are easy to enjoy, mild in flavor, and a good choice for travelers who find aged cheeses too strong.
Mihaliç: The Sea-Edge Cheese
Mihaliç cheese comes from the Marmara region, named after a town on the coast. It is a semi-hard cheese made from sheep’s milk, with a firm texture and a pleasantly salty, tangy flavor. It is aged for a few months and holds its shape well.
Mihaliç is a grilling cheese, traditionally sliced and grilled or fried until golden. It is also used in salads and pastries. Its firmness makes it practical, and its flavor is more approachable than the eastern cheeses.
For visitors, Mihaliç is a good middle ground between fresh and aged cheeses. It has character without being overpowering. Try it grilled with a sprinkle of oregano, and you will understand its popularity.
Örgü and Braided Cheeses
Örgü peyniri, braided cheese, is a visual delight as much as a food. Fresh cheese curds are stretched and braided into long strands, then brined. It is mild, stringy, and pleasant to pull apart. The braid is practical, too, allowing pieces to be torn off by hand.
Braided cheese is made across the country, with regional variations in salt and firmness. Van örgüsü, from the east, is one of the most famous. It is eaten at breakfast, with bread and tea, and it is a favorite with children.
The braiding is a craft in itself, passed down through generations. Watching a cheesemaker shape the strands is fascinating. The result is a cheese that is as much about texture and ceremony as about flavor.
Otlu Peynir: The Herbed Cheese of Van
Otlu peynir, herbed cheese, is the pride of Van, in the east. Fresh sheep’s cheese is mixed with wild mountain herbs, then aged in brine. The herbs, which vary by season and family recipe, give the cheese a green-flecked appearance and a distinctive, savory flavor.
The herb mix can include garlic, mint, and dozens of wild plants, each adding its own note. The result is a complex cheese that changes from batch to batch. It is served at breakfast and considered essential to the Van breakfast tradition.
Otlu peynir is an excellent example of Turkish cheese as a product of place. The herbs cannot be found anywhere else, and the recipe belongs to the region. It is a must-try for anyone traveling in the east.
Ezine and Other Regional Stars
Ezine cheese, from the northwest, is a creamy white cheese aged in brine, known for its balanced flavor and buttery texture. It is one of the most celebrated cheeses in Turkey, made from a blend of sheep’s, goat’s, and cow’s milk. It is a breakfast table star.
The Aegean and Mediterranean regions produce their own fresh cheeses, often eaten with honey or fruit. Kars produces both kaşar and a famous gravyer, a hard cheese modeled on European styles. The variety seems endless.
For a traveler, the lesson is to try whatever is local. Ask for the regional cheese wherever you eat breakfast, and you will taste a different tradition each time. The cheese map of Turkey is as rich as its history.
Cheese in Turkish Cooking
Turkish cheese is not only eaten on its own; it is a workhorse of the kitchen. Borek layers rely on beyaz peynir and kaşar, pide and menemen are crowned with melted cheese, and pastries across the country hide salty fillings inside their crisp shells. The same cheese that stars at breakfast quietly shapes lunch and dinner.
Many regional dishes are built around cheese. The Black Sea region makes corn bread with cheese, the east stuffs dumplings with it, and the south bakes cheese into its famous künefe, where the salty filling contrasts with the sweet syrup. Cheese appears in soups, salads, and even desserts.
For visitors, this means cheese is everywhere. You do not need a dedicated cheese tasting to experience it, because every meal will introduce you to a new form. Paying attention to where the cheese came from will deepen your appreciation of the meal.
Cheese Markets and Tasting
The best way to explore Turkish cheese is at the source. Market days bring cheesemakers from the surrounding countryside, each with wheels, skins, and tubs of their own production. The cheese stalls are easy to spot by the crowd and the smell of brine.
Do not be shy about tasting. Sellers expect it, and offering a taste is part of the sales ritual. Try a piece, ask where it comes from, and buy a small amount of what you love. You will leave with a bag of treasures and a story for each one.
For the serious enthusiast, dairy shops in the big cities stock cheeses from every region of Turkey. Explain what you are looking for, and the shopkeeper will guide you through the varieties. It is a tasting tour without leaving the city.
How to Buy and Serve Turkish Cheese
Turkish cheese is best bought fresh from markets and dairy shops, where you can taste before buying. Ask for a slice, and the seller will cut it from the wheel. Quantities are flexible, so buy small amounts and sample widely.
Serve cheese the Turkish way: on a plate with bread, olives, tomatoes, and perhaps honey or jam. Let it sit at room temperature, since cold dulls the flavor. The cheese should be the center of the plate, not a garnish.
Finally, match the cheese to the moment. Fresh cheeses for breakfast, kaşar for melting, and aged cheeses for slow evenings with bread. With a little experimentation, you will soon have your own favorites among the country’s many varieties.
Frequently asked questions
What is the most common Turkish cheese?
Beyaz peynir, the white brined cheese, is the most common and appears at almost every breakfast. Kaşar is the favorite melting cheese, used in sandwiches and baked dishes. The two together anchor the Turkish cheese table.
Is Turkish cheese similar to Greek feta?
Beyaz peynir is similar in style to feta, being a white, brined, salty cheese, but the flavor and texture differ by region and milk type. Many Turkish cheeses have no foreign equivalent at all, from tulum to otlu peynir, so treat the comparison as a starting point.
Where can I taste the widest variety of Turkish cheese?
The big city markets, especially Istanbul‘s spice bazaar and the neighborhood markets, offer the widest selection in one place. For the deepest regional experience, travel to the east, where Van, Kars, and Erzincan each guard proud cheese traditions.
All Over Information
The All Over Information editorial team researches and writes practical English-language guides to Turkey. Facts are checked against official and local sources before publication, prices are published as dated ranges rather than quotes, and guides are revised when things change. We accept no sponsored posts, paid placements or paid links.
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