Cheese is a critical part of the Turkish culinary tradition. People begin eating cheese early in the morning over breakfast, where typically anywhere between 1-3 types of cheeses are consumed. But while this much is also generally true of Europe, what distinguishes Turkey from its European counterparts is not just the variety of cheeses, but the flavors and types. The base for Turkish cheeses is white cheese, of which there are countless varieties and ways to make it. In English, we tend to refer to all of these cheeses at feta cheeses and foreign palates are unused to tasting the variety of flavors. This, of course, makes tasting them all so much more fun – so let’s give you a sense of the kinds of cheeses available in Turkey. Dig in! Today in Turkey, 8% of the annual 22 million tons of milk is processed as cheese. Although the tastiest cheese is made from sheep’s milk, only 5% of cheese production is produced from sheep’s and goat’s milk, with the remainder from cow’s milk. In Turkey there is more than 100 types of cheese, but when they are grouped according to their similarities, there would be around 30 different kinds of cheese. There are some Turkey specific cheese that only made regionally. Istanbul Food proudly offers a wide selection of top quality Turkish cheeses made with pure, rich milk. Products we export: White cheese. Kashkaval cheese. Cream Cheese. Ball cheese, String cheese. Milk cream Butter
