Turkish Cheese
Varieties
Turkish Feta Cheese
Varieties -Traditional White Cheese, Sheep Feta Cheese, and Goat Feta Cheese
Cheese
is a type of food that has different varieties made from milk. Turkish cheese
varieties consist of flavors that suit everyone's taste, leave a unique taste
on the palate, and have become indispensable for breakfast. These cheeses,
which are the cornerstones of Turkish cuisine, are used in many recipes with
different flavors. It is the main ingredient in sweet and savory recipes.
Everyone's favorite cheese varieties vary according to their taste. Turkish
white cheese varieties are a flavor that has been consumed in America for more
than 20 years. It has become indispensable for the tables in America with its
varieties of white cheese, aged kashkaval cheese, halloumi cheese, Ezine feta
cheese, and Anari cheese.
Turkish
Cheese, Sheep's feta cheese and Cheese with Goat's Milk are all very useful.
These cheeses, which are very rich in nutritional values, have become
indispensable thanks to their benefits as well as their taste. In particular,
it is perfect for meeting calcium needs. In addition, it is rich in protein and
B vitamins, which are very beneficial for human health. In particular, it is
beneficial for bone health. If we categorize white cheese, sheep feta cheese,
and goat feta cheeses separately, Traditional White Cheese is a type of cheese
that is preferred by everyone and appeals to the palate. Goat feta cheese is
more suitable for those with stomach and intestinal problems and is digested
quickly. Sheep feta cheese can be called the most beneficial type of cheese
because it contains more calcium and minerals than goat feta cheese and
traditional white cheese.
How to Eat White
Cheese?
You
can consume Turkish feta cheese in many different recipes. You can add feta
cheese to almost any recipe you want. It is highly preferred in breakfasts,
salads, and preparing delicious sauces thanks to its creamy texture. Instead of
using cream and old kashkaval cheese in your meals, it may be healthier to mash
feta cheese and use it as a sauce by taking advantage of its creamy structure.
Kashkaval cheese is also a good alternative to use in your meals by the
grating. Kashkaval cheese, which is rich in nutritional values, should be
consumed more controlled than white cheese. It is very healthy to consume white
cheese by grilling. Halloumi cheese can also be a very good alternative to
grill. In addition to vegetables, salads, and olive oil dishes, halloumi
cheese, which is very rich in nutritional value, goes very well. You can also
use kolot cheese in the "muhlama" recipe specific to the Black Sea
region. Muhlama (Kuymak) is one of the most distinctive flavors of the Black
Sea cuisine with its omelet-like structure. Ezine feta cheese is also a highly
preferred type of cheese for lovers of intense aroma. Ezine feta cheese, which
is a local flavor, is full fat. It is one of the most popular types of white
cheese and can be enjoyed at any meal. Since Ezine feta cheese is high in fat,
it has more calories, so it should be consumed in a controlled manner. As a
different alternative, you can consume feta cheese in dessert varieties. Using
feta cheese for your desserts (such as cheesecake) along with cream cheese also
provides a very different taste. You will experience a unique taste.
How to Make Turkish
White Cheese?
Feta
cheese is made from cow, sheep, and goat milk and is prepared in brine. Turkey
produces distinctive white cheese varieties in every region. In this respect,
it is a lucky country. White cheese is highly preferred both in Turkey and in
America. White cheese is prepared by raw milk intake, standardization, pasteurization,
cooling, fermenting, coagulation of milk, curd processing, pressing, salting
processes.
Feta
cheese is produced from raw milk. Milk is tested as hygiene. It is cleaned by
filtration management. Then the milk is pasteurized. (70 degrees is suitable).
The temperature of the milk is reduced until it reaches the consistency
required for fermenting. (35 degrees is appropriate) Add yeast to the milk and
mix it. It has waited until it reaches the consistency of jelly. Fermented milk
coagulates. The cheese curd formed is kept in the bowl. The curd is pressed
after it is filtered on its own. After the printing process is finished, it is
salted by putting it in brine. This prevents the cheese from spoiling quickly.
At the same time, the curd gains a rigid structure. It is packed in tin boxes
and kept in cold storage at 5 degrees for maturation.
What is Anari
Cheese?
Anari
cheese is a source of calcium, potassium, and folic acid. Anari cheese is a
piece of curdled milk that is consumed as a snack or used in various dishes.
Anari cheese is formed by heating the whey and coagulating it. It is a very
useful type of cheese especially for those with low immunity, dieters, and
athletes. Anari cheese contains serum protein, so it is a very important
nutrient for muscle protein needs. There are 13.7 grams of protein in 100 grams
of Anari cheese. Contains 86% more protein. This ratio meets the protein needed
for muscle growth. The Anari cheese price is not more expensive than other
cheeses. 500 grams of Anari cheese is around $ 7.
