Turkish cheese culture is far more diverse than a single white breakfast cheese. Across Türkiye, different regions produce cheeses from cow, sheep, goat, or mixed milk, using brining, aging, stretching, smoking, or pressing techniques that create very different textures and flavors.
If you are exploring Turkish cheese types, you will come across everything from salty white cheese and stringy village cheeses to mature sheep’s milk varieties, smoked cheeses, and regional specialties that are closely tied to local food traditions.
Here are 12 traditional Turkish cheeses worth knowing.
12 Traditional Turkish Cheese Types
1. Beyaz Peynir
Beyaz peynir, literally “white cheese,” is one of the most common cheeses in Türkiye.
It is usually stored in brine and can be made from:
- cow’s milk
- sheep’s milk
- goat’s milk
- a mixture of milks
The texture ranges from soft and crumbly to firmer and more mature depending on how long it is aged.
Its flavor is salty, tangy, and sometimes slightly sharp.
Beyaz peynir is a staple of Turkish breakfast and is often served with:
- tomatoes
- cucumbers
- olives
- bread
- tea
Best for: Breakfast, salads, börek, and meze.
2. Ezine Peyniri
Ezine cheese is one of the best-known regional Turkish cheeses.
It comes from the Ezine area of Çanakkale and is traditionally made from a combination of sheep’s, goat’s, and cow’s milk.
The flavor is richer and more complex than standard white cheese, with a creamy but firm texture and a noticeable salty tang.
Aged versions can become more intense and buttery.
Best for: Turkish breakfast and cheese plates.
3. Kaşar Peyniri
Kaşar is one of the most widely used cheeses in Turkish cooking.
It has a semi-firm texture and a mild, slightly salty flavor when young.
There are two common categories:
- fresh kaşar
- aged kaşar
Fresh kaşar melts easily and is often used in:
- toast
- pide
- börek
- sandwiches
- breakfast dishes
Aged kaşar has a firmer texture and a more concentrated, nutty flavor.
Best for: Melting, breakfast, and baked dishes.
4. Eski Kaşar
Eski kaşar means “aged kaşar.”
Compared with fresh kaşar, it is:
- firmer
- saltier
- more aromatic
- slightly nutty
The aging process gives it a deeper flavor that works well on cheese boards or with bread.
It is especially associated with regions known for traditional dairy production, including Kars.
Best for: Cheese boards and mature cheese lovers.
5. Tulum Peyniri
Tulum cheese is one of the most distinctive traditional Turkish cheeses.
It is usually made from sheep’s or goat’s milk and traditionally aged in a tulum, or animal-skin casing, although modern production methods may differ.
Tulum can vary significantly by region.
Some versions are:
- crumbly
- sharp
- salty
- intensely aromatic
Others are softer and creamier.
Best for: Breakfast, meze, and cheese plates.
6. Erzincan Tulum Peyniri
Erzincan tulum is one of the most famous varieties of tulum cheese.
It is traditionally made from sheep’s milk and is known for its crumbly texture and pronounced flavor.
It tends to be saltier and stronger than mild breakfast cheeses.
Because of its intensity, a small amount can be enough.
Best for: Bread, breakfast, and regional cheese tasting.
7. Kars Gravyeri
Kars gravyeri is one of Türkiye’s best-known aged hard cheeses.
Produced in the Kars region, it is often compared with Swiss-style cheeses because of its firm texture and characteristic holes.
Its flavor can be:
- nutty
- buttery
- slightly sweet
- savory
The longer it ages, the more complex the flavor becomes.
Best for: Cheese boards, sandwiches, and tasting.
8. Çeçil Peyniri
Çeçil cheese is known for its stringy, fibrous texture.
It is commonly produced in eastern Türkiye and is often pulled into long strands.
The cheese can be:
- lightly salted
- soft when fresh
- firmer when aged
Some varieties are also smoked.
Its unusual texture makes it especially recognizable.
Best for: Breakfast and snacking.
9. Örgü Peyniri
Örgü peyniri means “braided cheese.”
It is a stretched-curd cheese shaped into braided strands.
The texture is:
- elastic
- chewy
- slightly firm
It is often stored in brine and has a salty flavor.
Örgü peyniri is common in southeastern Türkiye and works well as part of a breakfast spread.
Best for: Breakfast and cold cheese plates.
10. İsli Peynir
İsli peynir means “smoked cheese.”
The smoking process gives the cheese:
- a smoky aroma
- firmer texture
- deeper flavor
Different milk types and cheese bases may be used depending on the producer.
Smoked Turkish cheeses are especially popular in regions where traditional smoking methods are part of local food culture.
Best for: Sandwiches, cheese boards, and snacks.
11. Mihaliç Peyniri
Mihaliç cheese is a firm, salty cheese traditionally associated with the Marmara region.
It is usually made from sheep’s milk or mixed milk.
The texture can be slightly crumbly, while the flavor is sharp and savory.
It is often grated or sliced.
Best for: Breakfast, salads, and grating.
12. Lor Peyniri
Lor is a fresh, mild cheese made from whey.
It has a soft and crumbly texture and a much lighter flavor than aged Turkish cheeses.
Because it is mild, it works well in both savory and sweet preparations.
Lor is commonly used in:
- börek
- pastries
- breakfast
- desserts
Best for: Cooking, baking, and light breakfasts.
What Is the Most Popular Turkish Cheese?
Beyaz peynir and kaşar are among the most commonly eaten cheeses in Türkiye.
Beyaz peynir is particularly important at breakfast, while kaşar is widely used in cooked dishes and sandwiches.
If you are trying Turkish cheese for the first time, these two are the easiest place to start.
What Cheese Is Eaten at Turkish Breakfast?
A Turkish breakfast often includes more than one cheese.
Common choices include:
- beyaz peynir
- Ezine cheese
- fresh kaşar
- tulum
- örgü peyniri
- lor
Cheese is usually served with olives, tomatoes, cucumbers, bread, honey, jam, eggs, and tea.
Is Turkish White Cheese the Same as Feta?
Not exactly.
Beyaz peynir and feta can be similar in appearance and both may be brined, salty, and crumbly.
However, they are not automatically the same product.
Differences may include:
- milk type
- production method
- aging
- salt level
- regional standards
Turkish white cheese can range from mild and creamy to firm and sharply salty.
What Is the Difference Between Beyaz Peynir and Ezine Cheese?
Beyaz peynir is a broad category of Turkish white brined cheese.
Ezine cheese is a specific regional type associated with Ezine in Çanakkale.
Ezine cheese is traditionally made with a particular mix of milk and is known for a richer, more layered flavor.
So:
All Ezine cheese is a type of white cheese, but not all white cheese is Ezine cheese.
What Is the Difference Between Kaşar and Tulum?
Kaşar and tulum are very different.
Kaşar is usually:
- smoother
- semi-firm
- milder when fresh
- good for melting
Tulum is usually:
- more crumbly
- sharper
- more aromatic
- less melt-focused
Kaşar is easier for beginners, while tulum appeals more to people who enjoy stronger cheese.
Which Turkish Cheese Is Similar to Mozzarella?
No Turkish cheese is exactly the same as mozzarella, but fresh kaşar can sometimes play a similar role in cooking because it melts well.
Örgü and çeçil cheeses also have stretched textures, though their flavor and salt level are different.
Which Turkish Cheese Is Similar to Feta?
Beyaz peynir is the closest comparison.
It is brined, salty, white, and often crumbly, but flavor and texture vary widely.
Ezine cheese is also sometimes compared with feta because of its brined style and rich flavor.
Which Turkish Cheese Is Best for Melting?
Fresh kaşar is one of the best Turkish cheeses for melting.
It is commonly used in:
- pide
- toast
- börek
- casseroles
- breakfast dishes
Its mild flavor and elastic melt make it one of the most versatile Turkish cheeses for cooking.
Which Turkish Cheese Is the Strongest?
Tulum varieties, especially aged regional versions, tend to be among the strongest.
Eski kaşar and Kars gravyeri can also develop intense flavors with aging.
If you prefer milder cheese, start with:
- fresh kaşar
- lor
- mild beyaz peynir
Which Turkish Cheeses Are Made From Sheep’s Milk?
Several traditional Turkish cheeses may be made wholly or partly from sheep’s milk, including:
- Ezine cheese
- tulum
- Erzincan tulum
- Mihaliç
- some beyaz peynir varieties
Milk composition can vary by producer and region, so check the label if the milk source matters to you.
Are Turkish Cheeses Salty?
Many are.
Brining is common in Turkish cheesemaking, so cheeses such as beyaz peynir, örgü, and some tulum varieties can be noticeably salty.
If a cheese is very salty, it may be soaked briefly in water before serving.
How Is Turkish Cheese Usually Served?
Turkish cheese is often served simply.
At breakfast, it may appear with:
- olives
- fresh vegetables
- bread
- eggs
- honey
- tea
At other meals, cheese may be used in:
- börek
- pide
- gözleme
- salads
- meze
- sandwiches
Aged cheeses may also be served on their own with bread or fruit.
What Turkish Cheese Should You Try First?
For a first tasting, try three contrasting styles:
Beyaz peynir: salty and brined
Fresh kaşar: mild and smooth
Tulum: stronger and more aromatic
This gives you a good overview of the range within Turkish cheese culture.
If you want to go further, add Kars gravyeri or örgü peyniri.
Where Can You Buy Turkish Cheese?
Outside Türkiye, Turkish cheeses are often available at:
- Turkish grocery stores
- Middle Eastern supermarkets
- Mediterranean food shops
- specialty cheese stores
- international supermarkets
Search for labels such as:
- beyaz peynir
- Ezine peyniri
- kaşar
- tulum
- örgü peyniri
- çeçil
Refrigerated products may vary by country because of import and dairy regulations.
How Should Turkish Cheese Be Stored?
Most fresh and brined Turkish cheeses should be refrigerated.
Brined cheeses should usually remain in their liquid until opened or served.
Aged cheeses should be wrapped well to prevent drying.
Always follow the storage instructions on the packaging.
Frequently Asked Questions About Turkish Cheese
What Are the Main Types of Turkish Cheese?
Beyaz peynir, Ezine cheese, kaşar, tulum, Kars gravyeri, çeçil, örgü, Mihaliç, smoked cheese, and lor are among the best-known Turkish cheese types.
What Is the Most Famous Turkish Cheese?
Beyaz peynir is one of the most widely eaten cheeses in Türkiye, while Ezine cheese, tulum, and Kars gravyeri are especially well known for their regional identity.
What Turkish Cheese Is Best for Breakfast?
Beyaz peynir, Ezine cheese, fresh kaşar, tulum, and örgü peyniri are all common choices for Turkish breakfast.
What Turkish Cheese Is Best for Cooking?
Fresh kaşar is one of the most versatile cheeses for cooking because it melts well. Lor and beyaz peynir are also commonly used in börek and other pastries.
Is Turkish Cheese Similar to Feta?
Some Turkish white cheeses resemble feta because they are brined, salty, and crumbly, but Turkish cheese is a much broader category with many different textures, milk types, and production methods.