Top 5 Turkish Raw Milk Cheeses

Tulum peyniri is a Turkish cheese made primarely from goat's milk. It is primarily produced in the country's mountainous regions. The cheese is white in color, has a creamy texture, and its flavors range from mild and slightly sweet to strong and somewhat bitter. It is recommended to serve it drizzled with olive oil and pair it with fruit, figs, olives, and fresh vegetables.Expand

Mihaliç peyniri is a Turkish cheese produced in Bursa and Balıkesir. It is named Mihaliç because it originated in the town of Karacebey, which was originally named Mihaliç. In the past, it used to be made from raw sheep's milk, but nowadays it's made from cow's milk or a combination of goat, sheep, and cow's milk because sheep's milk is no longer produced in sufficient quantities. The cheese is stored in brine to harden and develop a firm, yet slightly elastic texture. Afterwards, it is salted and dried before being sold in slices or balls. When aged, its texture is crumbly, grainy, and open, while the flavors are intense and salty. Mihaliç can be used in place of parmesan cheese, and it is recommended to use it grated in baked dishes and various salads.Expand

Beyaz peynir is a semi-soft Turkish cheese made from unpasteurized cow’s, sheep's, or goat’s milk. The cheese is pure white in color and does not have a rind. Similar to the Greek feta, beyaz peynir is usually stored in brine, often for more than six months. The flavor is tangy and the texture is crumbly. It is traditionally sold in slices or blocks, and can be used in pastries, salads, or a variety of Turkish dishes. The cheese is a breakfast staple in Turkey, and it is said that the best white cheeses come from the western provinces although beyaz peynir is produced throughout the country.Expand

Lor is a Turkish white cheese made from leftovers that are strained out of milk curds. Its texture is very dry and crumbly, and doesn't change much when heated. Due to the fact that Lor has a high protein content, it's very popular with health-conscious people and bodybuilders. Although it's rarely eaten on its own, it can be served for breakfast after being mixed with spices and herbs. The cheese is usually used in börek or gözleme pancakes.Expand

Hatay peyniri, also known as künefe peyniri, is a soft, rindless cheese usually made from raw cow's or goat's milk (sometimes even a combination of both), produced in the Hatay province of Türkiye. It is white or light yellow in color, has a creamy and stretchy texture, is unsalted, and has a mild taste. It is mostly used in the preparation of the authentic local dessert Antakya künefesi, but it can also be eaten on its own as a part of meze, added as a filling for börek, or topping for pasta, pides, and other dishes.Expand