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Different kinds of Turkish cheese

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    Different kinds of Turkish cheese

    Cheese can not be separated from our lives. Whether is for cooking, pairing it with other fruits and wine, or just eating it as is, Cheese is a very important part of humanity. Turkey also has a variety of different kinds of cheese that you simply should try. When I first stepped in a Turkish supermarket, I was lost and confused by all the different kinds of Turkish cheeses available for purchase. And since I could not speak or read Turkish very well, I just bought the only one I could make sense of: Cream cheese!
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    Turkey has more than 193 kinds of cheese! Here is some of the more famous ones:

    Dil Peyniri cheese
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    is produced in Kars and Erzurum regions. It is usually made from cow's milk and sometimes from sheep's milk. "Tongue cheese" is high-fat, fibrous and stringy.

    ESKİ KARS KAŞARI Old Kars Cheddar
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    This popular cheese is usually made from raw cow's milk or a mixture of cow's and goat's milk. Over time, mold grows on the cheese and its outer surface becomes hard (skinned), but inside it is dry and flaky. Kars cheddar cheese has a strong and unique aroma.

    Tulum Peyniri Tulum cheese
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    Tulum is a strong, soft and shredded cheese that is made from goat's milk and varies greatly from region to region. It is usually served as an appetizer before meat dishes, with pieces of walnuts, sweet butter and warm lavash.

    Örgu Peyniri Braided
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    Braided cheese was first practiced in the Diyarbakır region in southeastern Turkey. This cheese is smooth and salty and is made from cow's milk. In Turkey, it is mostly used for breakfast, but sometimes it is also served as a Turkish appetizer

    Küflü Peynir Molded Cheese
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    This cheese is different from other types of cheese with its preparation method, appearance and taste. It is more popular in Kars, Erzurum, Arzanjan, Konya and Ardahan provinces of Turkey. Moldy cheese contains large amounts of calcium, vitamins and minerals and also has antibiotic properties. In order to be useful and tasty, it must be molded in healthy conditions.
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