Turkish cheese production — primarily fresh brine cheeses (beyaz peynir, similar to Bulgarian feta), semi-cured cheeses (kaşar, similar to Greek kefalotiri), and string cheese (dil peyniri, similar to mozzarella in texture) — reflects the nomadic and agricultural heritage of Anatolia. Each type has specific applications: beyaz peynir for breakfast, börek, and salad; kaşar for grilling and toast; dil peyniri for breakfast and stretching over hot preparations.
**Beyaz peynir:** - White brine cheese — produced by acid-setting milk with rennet or acid, pressing, and brining. - Salt level: high (8–12%) — it is a preservation cheese. Soak in cold water for 30–60 minutes before use to reduce salt level for most applications. - Crumbled over salads, stuffed into börek, eaten with olives and tomato for Turkish breakfast. **Kaşar:** - Semi-hard, aged — grates well. Melts to a stringy, stretchy consistency under heat. Used for gözleme (stuffed flatbread) and toast.
The Turkish Cookbook