Turkey’s cheese-making heritage is as rich and varied as its history, with over 150 distinct varieties shaped by geography, culture, and centuries of craftsmanship. From the lush highlands of the Black Sea to the rugged plateaus of Anatolia, each region contributes its own unique cheese, reflecting local traditions and natural bounty.

A Tradition Rooted in History

Cheese-making in Turkey dates back millennia, with techniques preserved in rural villages where dairy craftsmanship remains a vital part of life. Many of these cheeses hold potential for geographical indication (GI) status, a testament to their deep ties to the land and time-honored methods.

Regional Treasures: Turkey’s Iconic Cheeses

Ezine Peyniri – Hailing from Çanakkale, this prized white cheese blends sheep, goat, and cow milk, absorbing the essence of regional wild herbs. Its GI-protected status ensures authenticity, delivering a rich, tangy flavor.
Edirne Peyniri – A creamy, balanced white cheese from the northwest, traditionally made from sheep’s milk and aged in brine. Its clean, sharp taste makes it a breakfast favorite.
Van Otlu Peyniri – Eastern Turkey’s herb-infused marvel, packed with wild garlic, thyme, and other mountain herbs. The natural preservatives in these greens give the cheese its bold, aromatic profile.
Kars Gravyer – Inspired by Swiss Gruyère but distinctly Turkish, this hard, nutty cheese is aged for months in the high-altitude pastures of Kars, developing a deep, complex flavor.
Tulum Peyniri – Two standout varieties highlight regional differences: İzmir Tulumu, milder and often cow’s milk-based, and Erzincan Tulumu, a premium sheep’s milk cheese aged in goatskin bags for an intense, earthy taste.
Dil Peyniri – Known as "tongue cheese" for its shape, this semi-soft, stringy delight is mild and versatile, perfect for breakfast or desserts like künefe.
Köy Peyniri – "Village cheese" varies by region, with each locality adding its own touch to this fresh, white cheese, keeping rural traditions alive.
Lor Peyniri – A light, ricotta-like whey cheese used in both savory pastries and sweet dishes, prized for its low-fat freshness.
Konya’s Hidden Gems – The Obruk plateau produces two unique cheeses: Obruk Peyniri, aged in natural sinkholes for a sharp, crumbly texture, and Küflü Peyniri, a rare blue cheese relying on wild molds for its bold, tangy character.

The Ultimate Turkish Breakfast: A Feast of Flavors

No exploration of Turkish cheese is complete without experiencing a traditional "serpme kahvaltı"—the lavish Turkish breakfast spread. This morning ritual is a celebration of fresh, high-quality ingredients, with cheese taking center stage alongside olives, honey, jams, eggs, tomatoes, cucumbers, and freshly baked bread.

**Why You Should Try Making a Turkish Breakfast **

Recreating a Turkish breakfast is easier than you think and makes for an unforgettable meal with family and friends. Here’s how to build your own feast:

1. Cheese Selection – Include a variety like creamy beyaz peynir (white cheese), tangy tulum, stringy dil peyniri, and bold Van otlu peyniri.
2. Fresh Vegetables & Herbs – Sliced tomatoes, cucumbers, green peppers, and fresh mint or parsley add crunch and freshness.
3. Olives & Preserves – Both black and green olives, along with fig or sour cherry jam, balance the flavors.
4. Eggs – Menemen (scrambled eggs with tomatoes and peppers) or boiled eggs are essential.
5. Bread – Warm simit (sesame bread rings), crusty village bread, or fluffy pide complete the meal.
6. Extras – Kaymak (clotted cream) with honey, tahini-pekmez (grape molasses), and sucuk (spicy sausage) elevate the experience.
   Pair it with freshly brewed Turkish tea or strong coffee for the perfect finish.

Where to Experience Turkey’s Cheese Diversity

Istanbul’s Spice Bazaar (Mısır Çarşısı) is the ultimate destination for cheese lovers, offering regional specialties under one roof. Vendors provide tastings and insights into each variety, from Van’s herb-infused cheeses to Konya’s cave-aged delights.
Beyond markets, Turkey’s famed breakfast spreads—whether in five-star hotels, cozy village homes, or traditional "serpme kahvaltı" feasts—showcase these cheeses in all their glory.

A Living Culinary Heritage

Turkish cheeses are more than just food—they are a testament to the country’s deep agricultural roots and regional diversity. As global interest grows, these cheeses continue to bridge tradition and modernity, preserving Turkey’s rich dairy legacy for future generations. And what better way to honor this tradition than by gathering around a table laden with the vibrant flavors of a true Turkish breakfast?