A guide to Turkish cheese — beyaz peynir, kaşar, tulum, and the country's rich and varied cheese culture spanning hundreds of local types.
Turkey has one of the richest and least-known cheese cultures in the world, with hundreds of regional varieties and cheese on the table at nearly every breakfast. From the brined white cheese that anchors the Turkish breakfast to ancient cheeses aged in goatskin, here's a guide to the cheeses of Turkey.
A Vast Cheese Culture
Turkey's cheese tradition is enormous and varied, with hundreds of distinct regional cheeses made from cow's, sheep's, and goat's milk across the country's diverse landscapes. Cheese is central to Turkish food culture — above all at the lavish Turkish breakfast (kahvaltı), where several cheeses appear alongside olives, tomatoes, and bread. Many cheeses are brined, reflecting traditional preservation in a warm climate.
Beyaz Peynir: The White Cheese
Beyaz peynir ("white cheese") is Turkey's most common and beloved cheese — a brined white cheese similar to feta, made from sheep's, cow's, or goat's milk. Tangy, salty, and crumbly to creamy depending on age, it's the cornerstone of the Turkish breakfast, eaten with bread, olives, and tomatoes, and used in pastries and salads. It's to Turkey what feta is to Greece.
Kaşar: The Yellow Cheese
Kaşar (kaşar peyniri) is Turkey's familiar yellow cheese, a member of the kashkaval family of stretched or semi-hard cheeses. Fresh kaşar is mild and good for melting — popular in toasted sandwiches (tost) and on pide and lahmacun — while aged kaşar (eski kaşar) is firmer and sharper. It's a versatile everyday cheese for both the table and cooking.
Tulum: The Goatskin Cheese
Tulum is a distinctive aged cheese traditionally ripened in a goatskin or sheepskin casing (tulum means "skin" or "container"). Made from sheep's or goat's milk, it's crumbly, tangy, salty, and intensely flavored, with famous versions like İzmir Tulum and Erzincan Tulum. The skin-aging gives it a particular character, and it's a prized, robust cheese.
Regional Specialties
Turkey's regions offer countless other cheeses: the stringy, braided çeçil (similar to the Caucasian chechil), the herb-flecked otlu peynir of the east (studded with wild herbs), mihaliç (a hard sheep's cheese), lor (a fresh whey cheese like ricotta), and many more. This regional diversity makes Turkish cheese a vast subject, with local specialties found across the country.
How to Enjoy Turkish Cheese
The best way to experience Turkish cheese is at a traditional breakfast: beyaz peynir and slices of kaşar alongside olives, tomatoes, cucumbers, honey, and fresh bread, with tea. For variety, seek out tulum, herb-flecked otlu peynir, and fresh lor. Turkish cheeses also star in savory pastries like börek and in grilled and baked dishes.
Pairings
Turkish cheeses pair classically with çay (Turkish tea) at breakfast, as well as with rakı, the anise spirit, in the evening. On the plate, olives, tomatoes, cucumbers, honey, walnuts, and fresh bread are the natural companions.
Frequently Asked Questions
What is the most common Turkish cheese?
Beyaz peynir ("white cheese"), a brined white cheese similar to feta, central to the Turkish breakfast.
What is tulum cheese?
A distinctive Turkish cheese traditionally aged in a goatskin or sheepskin casing, crumbly, tangy, and intensely flavored.
Is Turkish cheese culture varied?
Very. Turkey has hundreds of regional cheeses from cow's, sheep's, and goat's milk, making it one of the world's richest cheese cultures.