TABLE OF CONTENTS
Best Turkish Rindless Cheese Types
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.
THE BEST Tulum Peyniri Cheeses
Dil is a traditional cheese made from cow's milk around the cities of Bilecik and Bursa. The cheese is fresh, white, and it has a stringy texture, similar to mozzarella. The texture becomes even more stringy when the cheese is melted, which is the reason why it's not often used on pizza in Türkiye (they usually use kasar cheese instead).
The flavors are mild, milky, sweet, and slightly salty. Dil is typically sold in rectangular logs, but it can also be cut in chunks, when it looks similar to a tongue, which is actually the translation of dil (lit. tongue). Fresh dil is usually served for breakfast, and if it comes in a braided version, it's then called orgu (lit. braided) peyniri.
THE BEST Dil Cheeses
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.
Pair with
THE BEST Beyaz Peynir Cheeses
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.
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.
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