Van herbed cheese (Turkish: Van otlu peyniri) is a type of cheese traditionally made from raw sheep milk, though cow and goat milk may be used or added. It is semi-hard in texture, and is produced primarily in the Van Province of Turkey.[1][2]
Eastern Turkey has a centuries-long history of producing ripened, herbed cheeses. They are typically semi-hard, and have a salty taste alongside the herb aroma. Herbs typically used in these cheeses include alliums, thyme, Silene vulgaris, and Chaerophyllum, among others. Traditionally, cheesemakers making this cheese use rennet to coagulate raw sheep's milk, then mix the herbs in with the curds to drain and be pressed. The cheese is then brined, and matures underground for 2–3 months.[2] The herbs used in the cheese have antibiotic properties, and therefore increase the cheese's shelf-life.[1]
Otlu, produced mainly in the Van Province of Turkey, is perhaps the most popular of these cheeses. Traditionally, it is made in small dairies and villages, however, as the cheese has grown in popularity, it has seen increased production in larger cities across Turkey.[2]
^ abTarakci, Zekai; Temiz, Hasan (August 2009). "A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese". International Journal of Dairy Technology. 62 (3): 354–360. doi:10.1111/j.1471-0307.2009.00495.x. ISSN 1364-727X.
^ abcHayaloglu, Ali A.; Fox, Patrick F. (March 2008). "Cheeses of Turkey: 3. Varieties containing herbs or spices". Dairy Science and Technology. 88 (2): 245–256. doi:10.1051/dst:2007015. ISSN 1958-5586.
Vanherbedcheese (Turkish: Van otlu peyniri) is a type of cheese traditionally made from raw sheep milk, though cow and goat milk may be used or added...
Testouri Torta del Casar Tzfat cheese Vanherbedcheese Vlašić cheese Wensleydale cheese (though most Wensleydale cheese is made from cow's milk) Wigmore Xynomizithra...
gravyer cheese is a Turkish cheese similar to Gruyère. It is usually made with pure cow's milk or a mixture of cow and goat's milk. Vanherbedcheese (Turkish:...
Tulum cheese (Turkish: tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish. Tulum cheese is...
is made of chopped spinach (sometimes chard) and usually feta or white cheese, and egg. Ispanaklı Selanik Böreği and /or Ispanaklı Boşnak Böreği, is a...
crumbs are used as a topping, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce. There is also a pasta variant...
served baked in the oven with kufta made of lamb or beef with spices and herbs, or with a whole fish in the coastal areas and the Sea of Galilee. In the...
onion, cheese) (specialty of Ankara, contains İskender kebap sauce, making it juicier) Kaşarlı dürüm döner (speciality of Istanbul, grated kaşar cheese is...
century. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Treasure Trove...
from spicy preparations of Mesir macunu. Below is a list of spices and herbs used in making the Mesir Paste, along with their Turkish and Latin names:...
covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been...
creamy cheese available in various flavours, with a flavour and texture similar to cream cheese. The first Boursin flavour, Garlic and Fine Herbs, was created...
Armenian specialty dish khorovats (խորոված) and to make other wraps with herbs and cheese. In Iran, Turkey and some Middle Eastern countries lavash is used with...
generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. Simit ("Bokegh" in Armenian)...
with Georgian cheese and/or bread, and is only rarely served in restaurants.[citation needed] Kaïmaki (καϊμάκι) is a soft cream cheese that can be spread...
pronunciation: [beˈjaz pejniɾ], 'white cheese') is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance...
long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow-to-red color of many cheeses is produced by adding annatto...
Global Information
Related media on Commons