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Sutdiyari Kashkaval Turkish Cheese / Peynir - 250g

Sutdiyari Kashkaval Turkish Cheese / Peynir - 250g
£4.39

Another popular cheese common in Turkey and Greece is calle "'taze kasar"(tah-ZEH' kah-SHAR'), which means kashar cheese that hasn't been aged. Fresh kashar is a smooth, firm, light yellow cheese usually made from cow's milk. It's a very versatile cheese good for slicing, melting, grating or eating straight up. It most often accompanies white cheese at breakfast. It's also used on pizzas, in sandwiches and salads and as the main ingredient in Turkey's classic comfort food, "tost." In English, it's called a grilled cheese sandwich.

It is also produced from sheep's or cow's milk. But in the Thracian region, kaşar especially that made from sheep's milk is traditional and one of the most important dairy products of the region. Rennet curdles the milk, then it is strained and the curd is boiled in salt water. After boiling cheese, the curd becomes like dough due to the heat. It is placed in round moulds and cooled. After being shaped, it is removed from the mould. Kaşar cheese made from sheep's milk is produced as large wheels and during the ageing process the outer part is allowed to dry which then forms a crust. Some of the cheeses which are produced from cow's milk have a crust but most are vacuum-packed. Both types are eaten at breakfast, however the fresh cheese is also consumed in toasted sandwiches or on baked foods in the same way as mozzarella cheese.

Cheese is one of the nature's most tasty foods. It is eaten by everyone with great pleasure. Cheese is not only a substantial food becauseof its taste but it also has high nutritional value. Milk, which is itself a great source of nutrition, is processed and made into cheese. The main substance in cheese is "casein", a protein which has no equal in nature. In addition to being rich in calcium, phosphorus and vitamin A, cheese is an important nutritional source for life.

Another reason for its vast consumption is that it can easily be digested and it aids in the digestion of other foods. This property of cheese is due to rennet which is used to curd milk. The cheese was made in ancient times and was found to be a very substantial food for man. We know that even in the Babylonian Civilisation in 2000 B.C. cheese production was quite advanced.Today in Turkey, 60% of the annual 10 million tonnes of milk is processed as cheese. Although the tastiest cheese is made from sheep's milk, only 10% of cheese production is produced from sheep's and goat's milk, with the remainder from cow's milk. Cheese consumption differs considerably from other countries in Turkey. The most wide-spread consumption of cheese other than at breakfast is when it is eaten with fruit or as a sort of dessert after lunch or dinner. However, in our country, cheese and olives are a must on the breakfast table. The variety of cheese depends on certain factors: cultural habits and tastes, natural conditions, the species and variety of the animals providing the milk, and the production methods employed. We have more than 100 types of cheese in our country, but when they are grouped according to their similarities, we have around 30 different kinds of cheese. 

 

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