Beyaz Peynir
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Beyaz peynir is a Turkish white cheese made from unpasteurized sheep, cow or goat milk and cured in brine for about six months. It turns up plain at breakfast, in salads, and in cooked dishes such as menemen, börek and pide.
Key Facts
| Country of Origin | Turkey |
| Specific Origin | Turkey |
| Milk Type | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized |
| Texture | Semi-soft, brined |
| Flavor | Strong when matured |
| Colors | Pale white |
| Forms | Blocks |
| Age | About 6 months in brine |
| Rennet Type | Vegetable |
| Also Known As | white cheese |
What is Beyaz Peynir Cheese?
Beyaz peynir means white cheese in Turkish. It belongs to the same group as lighvan, feta, sirene and the other white cheeses of the Balkans.
The milk comes from sheep, cows or goats and is used unpasteurized. Vegetable rennet clots the sheep's milk. Once the curds set, they are pressed, chopped and strained, then cut into blocks, salted and left in a brine solution for roughly six months.
The cheese has a slightly grainy look. Styles vary a lot, from young curds that have not matured at all to an aged version with a good deal of strength to it.
It is eaten plain as part of a traditional Turkish breakfast, added to salads, and cooked into dishes like menemen, börek, gözleme and pide.
How Does Beyaz Peynir Cheese Compare?
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