Traditional Cheeses of Marmara Region in Turkey
Pp. 142-169 (28)
The Marmara Region is situated in the north-western part of Turkey. It is a
point of juncture between Europe and Asia, thousands of civilizations passed from one
continent to the other and left some parts of their cuisines in the region. Some cheese
varieties are real artworks; they have to be formed and ripened in the hands of the
cheese master. Mihaliç Cheese is one of these cheeses. It is an aged cheese made from
high-fat sheep milk in the north western provinces of Balıkesir and Bursa. It’s been
made in the region since more than 200 years. Also, the best Lor cheese is made from
the whey of Mihaliç cheese. Çerkez Füme is a Circassian smoked cheese produced in
the eastern Marmara region. This cheese is usually made from low fat milk, and is
fumed with pinewood smoke. Abaza is a semi-hard cheese that is infused with various
herbs, the most popular version being with nigella seeds. Ezine, is famed for its highquality
Beyaz Peynir variations which are produced from full fat sheep-goat and cow
milk mixtures and ripened for at least 6 months. Kirli Hanım cheese, “dirty lady,” is a
type of Sepet cheese variety which is produced in Ayvalık region. It is a hard cheese
made from a blend of goat, sheep and cow's milk, that is shaped into a basket. Beyaz
Peynir and Kaşar cheese are specific cheeses for the Thracian region (Edirne, Tekirdağ)
which are now produced conventionally in many parts of Turkey.
Abaza cheese, Beyaz cheese, Çerkez fume cheese, Ezine cheese,
Thrace Kaşar cheese, Lor cheese, Mihalic cheese, Sepet cheese.
Faculty of Agriculture, Department of Dairy Technology, Ege University, 35100 Bornova-Izmir, Turkey.