Have you ever wondered why Turkish breakfasts are never complete without cheese? Unlike many Western styles, Turkish cheese isn’t dominated by one or two popular types. It’s a spectrum. Each region across Türkiye crafts its own signature variety, often passed down through generations. This diversity didn’t happen overnight. Centuries of agricultural tradition, seasonal climate shifts, and Ottoman-era food culture contributed to a cheese repertoire that surprises even the most experienced palates. What makes it truly special is how these cheeses are meant to be eaten—with fruit, herbs, bread, or tea—not just on their own.
White cheese forms the heart of many Turkish meals
Known locally as “beyaz peynir,” white cheese holds a sacred place on Turkish tables. It’s commonly compared to feta, but it’s creamier, less salty, and offers a softer bite. Made from sheep’s or cow’s milk, this cheese appears daily in breakfast spreads. It also blends beautifully into börek, salads, and baked eggplant. Pairing it with cucumbers, watermelon, or crusty sourdough creates a rich yet refreshing balance. In many İstanbul homes, you’ll find it stored in brine-filled containers, preserving both taste and texture for weeks. Its popularity remains constant, regardless of season or region.
Aged kasar cheese offers a bold taste and smooth texture
Kasar, especially the aged version known as “eski kaşar,” delivers a more intense character. Originating from regions like Kars and Thrace, this cheese undergoes a slow maturation process. The result is a semi-hard texture with nutty undertones and subtle hints of dried hay. Kasar stands up well to heat, making it ideal for grilled sandwiches or oven-roasted vegetables. When sliced thin and served with grapes or quince paste, its robust flavors become even more memorable. For pairing, Turkish red wines like Kalecik Karası complement kasar’s density with berry acidity and smooth tannins.
Tulum cheese brings Anatolian highlands to your table
Tulum cheese is one of the oldest varieties in Türkiye, often aged in goat skin or cloth sacks. With origins in regions like Erzincan and İzmir, its production process gives it a crumbly, almost dry structure. The taste? Sharp, earthy, and slightly tangy. It’s a cheese that demands attention. Best served with raw honey or warm pide, tulum offers a perfect contrast between savory and sweet. Its boldness makes it a staple in meze platters, especially when combined with olives and roasted peppers. You’ll often find it at village markets wrapped in linen, aged to perfection.
Lor cheese is soft, versatile, and surprisingly nutritious
Lor may look like ricotta, but its use in Turkish cuisine goes far beyond desserts. It’s typically made from the whey left over after other cheeses are produced. This makes lor both sustainable and packed with protein. Its mild flavor allows it to blend easily with fresh herbs like dill, parsley, and mint. Spread onto warm bread or folded into gözleme, lor adapts to both savory and sweet settings. In İzmir, locals even mix lor with tahini and grape molasses for a high-energy snack. Its simplicity hides a complex nutritional value appreciated by many.
Mihaliç cheese brings a crispy edge when fried
Hailing from Bursa and Balıkesir, mihaliç cheese resembles parmesan in structure but not in taste. It’s aged in brine, then dried until hard. Grated over pasta, sliced for sandwiches, or fried until golden, mihaliç adapts well to modern kitchens. One of its standout uses is pan-frying. Mihaliç holds its shape but melts inside, creating a crispy shell and gooey interior. Paired with arugula and a touch of lemon, this cheese adds texture to even the simplest dish. Locals often store it wrapped in cloth, which intensifies its flavor over time.
Stringy dil cheese offers a playful pull-apart texture
Known for its stretchy character, dil cheese often appears in Turkish breakfast feasts. It resembles mozzarella in feel but not in origin. Usually made from cow’s milk, it’s shaped into long, pull-apart strands. Some versions are braided and smoked for extra aroma. Served with sliced tomatoes or fresh basil, dil cheese melts effortlessly into toast or baked pastries. Kids especially love the playful experience of stretching it between bites. It’s simple, unfussy, yet full of character, making it a comforting addition to daily meals across Anatolia.
Smoked cheeses offer deeper tones with Anatolian character
Smoked Turkish cheeses aren’t as widespread but are gaining popularity, especially in eastern regions. These cheeses often start as kasar or dil, then undergo controlled smoking processes using oak or beechwood. The result is a deeper, richer profile with campfire notes and subtle acidity. Served with grilled vegetables or wrapped in lavash, smoked varieties offer culinary depth. In some villages, smoking cheese is still done traditionally in clay ovens, lending them a natural, earthy tone. These versions are rare and usually found in farmers’ markets or roadside stalls.
Pairing Turkish cheese with bread and beverages
Cheese in Türkiye isn’t served alone. It’s part of a larger tasting experience. Flatbreads like bazlama or lavaş provide a neutral base that enhances flavor without overwhelming it. For stronger cheeses like tulum or eski kaşar, sourdough or corn bread works well. Tea is the most common drink pairing—strong, steeped black tea served in tulip glasses. But fresh ayran, made with yogurt and water, offers a refreshing alternative. In upscale settings, local wines or grape molasses might accompany cheese boards, creating a fusion of tradition and refinement.
Regional diversity expands Turkish cheese identity
From the cool plateaus of Kars to the sun-soaked Aegean coast, each region brings its flair. Eastern provinces use highland pastures and traditional animal herding. Western coasts lean into modern dairies and Mediterranean diets. Urban markets carry mass-produced cheese, but rural areas still rely on hand-churned, cloth-wrapped techniques. This balance of old and new keeps the Turkish cheese scene evolving. And because of the country’s diverse ecosystems, flavors shift dramatically between regions. Visiting local producers offers the most authentic tasting experience.