Black Sea region · Turkey
Çerkes Peyniri.
Çerkes Peyniri greets you with a clean, briny aroma and a texture that sits in that perfect sweet spot between creamy and semi-firm—it yields gently under your teeth without crumbling. The flavor is restrained and elegant: mild and tangy with a whisper of salt that cleanses the palate, allowing subtle cream and brine notes to linger without demanding attention.
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The story
How it's made.
Why it tastes that way.
Çerkes Peyniri (Circassian cheese) originates from the Circassian people of the Northwest Caucasus, many of whom were exiled to Anatolia in the 19th century.
They brought their dairy traditions with them, and the cheese is now produced across the Black Sea region of Turkey. It is closely related to cheeses still made in the Caucasus.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 0–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Çerkes Peyniri'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 Çerkes.
26 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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