Turkish cheeses range from creamy white cheeses matured in brine to firm wheels, delicate strings, herb-filled specialties, and varieties aged in natural caves. Shaped by local milk, climate, grazing conditions, and preservation methods, they offer an accessible way to explore Türkiye’s regional food culture.
Cheese is an essential part of a traditional Turkish breakfast, usually served with bread, olives, tomatoes, cucumbers, honey, and tea. It also appears in börek, pide, salads, meze, desserts, and numerous regional recipes. While beyaz peynir and kaşar are widely available across the country, many lesser-known Turkish cheese varieties remain closely associated with specific places.
This guide introduces eight regional favorites, explains their flavors and textures, and offers practical serving suggestions.
8 Popular Types of Turkish Cheese
1. Van Otlu Peyniri
Van Otlu Peyniri, commonly called Van herbed cheese, comes from Van and the surrounding area in Eastern Anatolia. Its defining feature is the addition of fragrant wild herbs gathered locally during spring.
Sirmo, heliz, mendo, and other regional plants may be used, although the exact mixture varies by season and producer. These herbs give the cheese a fresh, savory aroma that can range from gently grassy to noticeably garlicky.
The cheese is traditionally associated with sheep’s milk, but permitted amounts of goat’s or cow’s milk may also be used. It has a pale color, firm yet sliceable texture, and pronounced saltiness. Some versions are eaten relatively young, while others are matured for greater depth.
Van Otlu Peyniri is most often enjoyed at breakfast with warm bread and Turkish tea. Its herbal character is strong enough to need few additional accompaniments.
2. Kars Gravyer Peyniri
Kars Gravyer Peyniri is produced in the high-altitude environment of Kars, where cattle graze on species-rich pastures. Made from cow’s milk, it is formed into large wheels and matured under controlled conditions.
Its yellow interior has rounded openings, often known as “eyes,” and a firm but slightly elastic texture. Contrary to some descriptions, traditional Kars Gravyer is not intended to be highly crumbly. A well-matured wheel generally offers buttery, nutty, mildly sweet, and savory notes rather than overwhelming saltiness.
This is one of the best Turkish cheeses for a tasting board because it can be served in thin slices or small cubes. It also melts well in sandwiches, gratins, and other hot dishes. Allowing it to approach room temperature before serving helps release its aroma.
3. Ezine Peyniri
Ezine Peyniri is a white brined cheese produced within a defined area of Çanakkale Province, principally covering Ezine, Bayramiç, Ayvacık, and specified nearby villages. It should not be used as a general name for every white cheese made elsewhere in Türkiye.
Its registered recipe uses a carefully balanced mixture of sheep’s, goat’s, and cow’s milk. Sheep’s milk contributes richness, goat’s milk brings a distinctive aroma, and cow’s milk helps produce a smoother finish. Maturation in brine creates a structured yet creamy consistency with a clean, tangy flavor.
Ezine Peyniri was the first Turkish cheese to receive geographical indication protection in the European Union. It is a classic Turkish breakfast cheese but can also be crumbled into salads or served with melon, tomatoes, olives, and fresh bread.
4. Çeçil Peyniri
Çeçil is a string cheese associated especially with Eastern and Northeastern Anatolia. It is commonly made from partially skimmed cow’s milk, giving it a lower-fat profile than many rich, mature cheeses.
During production, the curd is heated, stretched, and pulled into long, fine strands. These may be loosely bundled, braided, or rolled before being salted. The final cheese separates easily by hand and usually has a mild, milky, slightly salty taste. Smoked and matured versions can develop a more intense aroma.
Its fibrous structure makes Çeçil one of the most distinctive types of Turkish cheese. It can be served with eggs, tomatoes, herbs, and bread or pulled into smaller pieces for salads and sandwiches.
5. Erzincan Tulum Peyniri
Erzincan Tulum Peyniri is a traditional sheep’s milk cheese connected with the highland pastures and pastoral communities of Erzincan. The milk used in its production is especially associated with regional sheep farming and the seasonal movement of herds to mountain grazing areas.
The word tulum refers to the casing historically used to mature the cheese. Cleaned animal skins were traditionally preferred, although approved modern containers may also be used in regulated production.
As it matures, Erzincan Tulum develops a pale color, crumbly texture, concentrated dairy aroma, and sharp finish. Its intensity makes it particularly suitable for small portions served with rustic bread, walnuts, grapes, figs, or honey. The cheese holds geographical indication protection in both Türkiye and the European Union.
6. Mihaliç Peyniri
Mihaliç Peyniri originated around present-day Karacabey in Bursa and is connected with the wider cheesemaking traditions of the South Marmara region. Traditionally produced from sheep’s milk, it is a firm cheese designed to mature and remain suitable for extended storage.
Its interior may contain irregular openings, while its flavor is characteristically salty, rich, and slightly sharp. The firm structure makes it suitable for slicing, grating, grilling, or adding to baked recipes. It can also be served as part of a Turkish cheese selection alongside fruit and bread.
Salt levels differ between producers. If a particular Mihaliç is too salty for direct serving, soaking the required portion briefly in water may soften its taste. Storage and preparation instructions on the package should take priority.
7. Divle Obruk Peyniri
Divle Obruk Peyniri comes from Divle, now officially called Üçharman, in the Ayrancı district of Karaman. What distinguishes it from other regional cheeses of Türkiye is its maturation inside a natural cave known as an obruk.
The cheese is packed into cleaned sheep or goat skins and placed inside the cave. Its stable temperature, airflow, and humidity support the maturation process. Over time, the exterior develops a recognizable reddish covering, while the cheese inside acquires a firm, crumbly consistency and concentrated aroma.
The resulting flavor can include savory, earthy, nutty, and mildly piquant notes. Genuine production is limited by the cave’s capacity and the seasonal cheesemaking cycle, so Divle Obruk is generally less available than mass-produced varieties. Serve it in small pieces with bread, fruit, walnuts, or grape molasses.
8. Antep Peyniri
Antep Peyniri is also registered under the names Gaziantep Peyniri and Antep Sıkma Peyniri. Traditionally prepared from sheep’s or goat’s milk, it is formed into compact oval pieces by hand. The word sıkma refers to this pressing or squeezing action.
Heating or scalding the curd is an important part of production. Fresh Antep cheese has a relatively mild and milky character, while pieces stored in brine become firmer and considerably saltier. Brined cheese is therefore often soaked in water before being served or added to a recipe.
Antep Peyniri can accompany breakfast, be lightly grilled, or appear in regional dishes. Unsalted fresh versions are also used in some Gaziantep desserts, where the cheese provides texture without overpowering the sweetness.
How to Create a Turkish Cheese Tasting
For a balanced tasting, begin with mild cheeses and gradually move toward mature or aromatic varieties. Çeçil and Ezine offer an approachable starting point, followed by Van Otlu and Mihaliç. Erzincan Tulum, Kars Gravyer, and Divle Obruk can complete the progression with deeper flavors.
Serve the cheeses with neutral bread, fresh or dried fruit, walnuts, olives, honey, and pekmez. Avoid using too many strongly seasoned accompaniments, as they can hide the differences between the cheeses.
When shopping, check the milk type, production location, maturation details, geographical indication mark, packaging, and refrigeration conditions. These details help distinguish authentic traditional Turkish cheese from products that use a regional name only as a marketing description.
Frequently Asked Questions About Turkish Cheeses (FAQ)
Is Turkish Cheese Made with Pasteurized Milk?
Both pasteurized and unpasteurized milk may be used, depending on the product and producer. Check the package for milk treatment, storage instructions, and food safety information, especially during pregnancy or for anyone with a weakened immune system.
Is Turkish Cheese Suitable for Vegetarians?
Not every variety is vegetarian. Cheesemaking may involve animal-derived, microbial, or plant-based coagulants. Consumers who avoid animal rennet should examine the ingredient list or request confirmation from the producer.
How Long Does Turkish Cheese Last After Opening?
Shelf life depends on moisture, salt, packaging, and maturation. Fresh and soft cheeses generally spoil sooner than hard varieties. Follow the use-by date, keep the product refrigerated, use clean utensils, and observe the manufacturer’s instructions after opening.
Can You Bring Turkish Cheese Home from Türkiye?
That depends on the destination country’s customs and animal-product regulations. Sealed, commercially labelled packaging is usually easier to transport, but travelers should confirm current import restrictions before buying cheese for an international journey.
Which Turkish Cheeses Are Naturally Lower in Lactose?
Long-aged cheeses generally contain less lactose than fresh ones, but the amount varies by recipe and maturation period. A product should not be assumed to be lactose-free unless the label or manufacturer specifically confirms it. Milk allergy is different from lactose intolerance and requires separate precautions.