Turkey’s rich culinary heritage is filled with distinctive flavors, and cheese holds a special place among them. Whether it’s served on breakfast tables or used as a core ingredient in traditional dishes, cheese is woven into the fabric of Turkish food culture. Thanks to the country’s deep-rooted livestock traditions and regional diversity, a wide array of cheeses—each with unique textures, aromas, and preparation methods—are produced across Anatolia.
Join us on a flavorful journey as we explore some of the most iconic Turkish cheeses that have captivated taste buds from Anatolia to the rest of the world.
Kars Gravyer Cheese: Anatolia’s Answer to Emmental
Often recognized from cartoons as the cheese with holes, Gravyer (Gruyère) takes on a distinctly Turkish character in the eastern city of Kars. This alpine-style cheese, made from high-quality cow’s milk, is aged in cool mountain climates and develops a nutty, complex flavor. Kars Gravyer has earned a global following and is often hailed as one of Turkey’s top gourmet exports.
Mihaliç Cheese: The Aged Gem of the Aegean
Originating in the Balıkesir region of the Aegean, Mihaliç is a firm, salty cheese with a granular texture. With an estimated history of over 250 years, it’s matured in brine and offers a long shelf life. This cheese is often used grated over pasta or served with fruits and nuts as part of a traditional meze platter.
Manyas Lor Cheese: A Soft Delight
Lor, a fresh, unsalted curd cheese similar to ricotta, is used across Turkey in both savory and sweet dishes. The most renowned version comes from Manyas, where it’s celebrated for its creamy texture and delicate taste. You’ll find it in pastries, desserts like lor tatlısı, or simply drizzled with honey for breakfast.
Divle Obruk Cheese: The Underground Treasure
Named after the deep limestone caves (obruk) in Divle, Karaman, this extraordinary cheese is matured underground, where it develops its signature blue mold and intense, savory flavor. Often compared to world-famous blue cheeses, Divle Obruk is considered by many cheese experts to be one of the finest artisanal cheeses globally.
Van Herbed Cheese: A Taste of Spring
Van Otlu Peyniri, or herbed cheese from the eastern city of Van, is a culinary symbol of spring. Made primarily from sheep’s milk, it’s flavored with a variety of fresh herbs like wild garlic, thyme, and fennel. Traditionally produced in spring when the milk is at its richest, it delivers a fragrant and earthy bite.
Moldy Ardahan Cheese: Nature’s Aging
Crafted from skimmed cow’s milk and traditionally aged at home, Ardahan Moldy Cheese (Küflü Peynir) earns its name from the natural greenish mold that forms during storage. Despite its rustic look, the cheese boasts a rich, tangy flavor profile cherished by locals.
Kolot Cheese: The Secret of Black Sea Mıhlama
Hailing from Turkey’s Black Sea region, Kolot is a semi-hard cheese made from cow’s milk and is a key ingredient in the region’s signature dish: mıhlama (a cheesy, buttery cornmeal dish). Kolot melts beautifully, creating long, stretchy strings that cheese lovers dream of.
Kayseri Pot Cheese: Aged in Clay
A specialty of Kayseri, Çömlek Peyniri (Pot Cheese) involves a labor-intensive process: fresh cheese is salted, mixed with black cumin seeds, and tightly packed into clay pots. It’s then aged for at least three months in cool cellars until it reaches its full flavor and crumbly texture.
Erzurum String Cheese: The Salty Classic
Civil Peyniri, or Erzurum string cheese, is made from skimmed milk and has a fibrous, string-like structure. It’s slightly sour and notably salty, often served as part of traditional Eastern Anatolian breakfasts.
Varto Goat Cheese: Sun-Kissed and Traditional
From Varto, this robust goat cheese is made by warming goat’s milk under the sun and fermenting it naturally. After being strained and stored in cloth bags, it develops a tangy flavor and dense consistency. It reflects the pastoral traditions of Eastern Anatolia.
Smoked Abaza Cheese: Fire-Kissed Elegance
Produced mainly in Sakarya and Bolu, Abaza cheese is made from full-fat cow’s milk and smoked over wood fires, lending it a rich, smoky aroma. This semi-hard cheese is a staple in Circassian communities and is gaining popularity across Turkey for its unique flavor.
A Cheese for Every Taste
From highland caves to coastal towns, Turkish cheese heritage reflects its regional diversity and deep culinary traditions. Whether you’re a cheese aficionado or a curious foodie, exploring these Anatolian varieties is like tasting centuries of craftsmanship. Don’t forget to try these local delicacies when you visit their hometowns—or seek them out in Turkish specialty stores around the world.
