Nationwide · Turkey
Beyaz Peynir.
Crumbly and bright, Beyaz peynir hits with a sharp tang and clean saltiness that awakens the palate—think briny minerality wrapped in lactic brightness. The texture crumbles between your teeth like fresh curds, releasing waves of sheep's milk richness that gradually soften into mild, almost sweet notes. It's the cheese equivalent of a cool morning and strong coffee.
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The story
How it's made.
Why it tastes that way.
Beyaz peynir (white cheese) is Turkey's most widely consumed cheese, essential at the Turkish breakfast table. Similar in character to Greek feta, it is made from sheep, goat, or cow milk and aged in brine.
Regional variations exist across Turkey, with the sheep's milk version generally considered superior. It has been made in Anatolia for millennia.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 1–6 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Beyaz Peynir's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Beyaz.
26 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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