Cheeses
Beyaz Peynir
Aegean Region, Turkey
A brined white cheese made from sheep, goat, or cow milk, similar to feta but with its own distinct texture and flavor. It is the most common breakfast cheese in Turkey, served with olives, tomatoes, and bread. The Ezine variety from Çanakkale province, made with a blend of three milks and matured for at least eight months, received a protected designation of origin from the European Union.
Original eatfuls sticker artwork
What it is
A closer look at Beyaz Peynir.
A brined white cheese made from sheep, goat, or cow milk, similar to feta but with its own distinct texture and flavor. It is the most common breakfast cheese in Turkey, served with olives, tomatoes, and bread. The Ezine variety from Çanakkale province, made with a blend of three milks and matured for at least eight months, received a protected designation of origin from the European Union.
What to look for
Know it when you find it.
White to light yellow color, semi-firm texture with small holes, salty and creamy taste, stored in brine, served at breakfast.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Beyaz Peynir.
Names around the table
One food, more than one name.
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