Beyaz peynir

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Beyaz peynir
Feta Cheese.jpg
Country of origin Turkey
Source of milk Sheep, goat, or cow milk
Pasteurized Depends on variety
Texture Depends on variety
Commons page Related media on Wikimedia Commons

Beyaz peynir[1] Turkish pronunciation: [beˈjaz pejniɾ̞̊] (meaning "white cheese" in Turkish) is a brine cheese produced from sheep, cow or goat milk. "White cheese" is salty, and made from unpasteurized milk. The cheese has a slightly grainy appearance and is similar to feta, sirene and other Balkan white cheeses. According to some sources it is the most popular cheese in Turkey. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months.[2]

Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and pide.

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References[edit]

  1. ^ Y. H. Hui; E. Özgül Evranuz (14 May 2012). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRC Press. pp. 364–. ISBN 978-1-4398-5022-0. 
  2. ^ "Beyaz Peynir". Cheese.com. Archived from the original on January 24, 2017. Retrieved January 24, 2017. 

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