Search results
Results from the WOW.Com Content Network
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Van herbed cheese (Turkish: Van otlu peyniri; Kurmanji Kurdish: jajî) is a type of cheese traditionally made from raw sheep milk, though cow and goat milk may be used or added. It is semi-hard in texture, and is produced primarily in the Kurdish villages in the Van Province of Turkey.
Teleme or teleme peyniri is a white semi-soft cheese made from cow's, goat's, and sheep's milk, originating in ancient times in the Middle East and Mediterranean. [1]The origins reach back to the nomadic Yoruk and Turkmen Turkic people who have roamed the mountains and plateaus of southern and southeastern Turkey, and is still produced in the traditional method by goat herders as a major part ...
Kars gravyer is a Turkish cheese similar to Emmental although its name suggests Gruyère.It is usually made with cow's milk or a mixture of cow and goat's milk. [1] It is usually produced in large wheels weighing 60–70 pounds or more.
The tulum cheese of İzmir differs from other regional tulum cheese varieties in processing and characteristic. Produced in Aegean Region provinces like İzmir, Aydın , Manisa , Muğla and Balıkesir , it is made of raw milk heated to 60–65 °C (140–149 °F), and cooled immediately down to acidifying temperature.
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
In Turkey, it is common to fry hellim in a pan in some olive oil. Kaşar – is Turkey's other ubiquitous cheese made from cow's milk (occasionally mixed with sheep's or goat's milk), sometimes marketed as "Turkish cheddar", being closer in consistency and taste to mild cheddar-style cheese than other Turkish cheeses.
Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology , 2004, CRC Press, ISBN 0203913558 ...