Tahsildaroğlu Ezine Classic Cheese is produced from natural yeast, salt and milk obtained from naturally fed cows in the northern, western, Ezine and Bayramiç regions of Kaz Mountains. Tahsildaroğlu Ezine Classic Cheese has been maturated for at least 9 months. The cubic pieces vary between 1.35-1.65 lb and priced for approximately 1.5 lb. The pieces can be combined to reach proper weight and priced accordingly.

Exclusive white cheese in brine 60% fat in dry matter. SütdiyarI Piknik White Cheese is made with pure (cow, sheep and/or goat’s milk) and brined and aged to perfection. With a delicate, crumbly texture and milky, slightly salty flavor, our Piknik White Cheese is a wonderful way to add Mediterranean flare to salads, omelets, roasted veggies and pastas. Enjoy warm on flatbread with fresh tomatoes, oregano and olive oil. Or try it with fig jam, walnuts and a drizzle of honey.

Full Fat Cow's Milk White Cheese (55%). Taste and consistency of cheese is depend on the quality, amount of milk and production techniques of cheese. 1 kg Pinar White Cheese contains 7 kg Pinar milk. It gets its delicious taste from Pinar milk which is gathered and processed in healthy conditions. Through the special production techniques of Pınar white cheese, it has an unique consistency. It can take out from its package simply and serve easily without falling to pieces. Till it finishes, it does not lose anything from its ideal taste and consistency. You can safely consume Pinar white cheese, produced by fully automatic machines, under healthy and hygienic conditions.

Matured within brine during production phase and offered for sale within brine in 800 g practical plastic package, "Pinar Salamura Beyaz Peynir" offers easy use and storage thanks to the cup with transparent cover.

For those who prefer soft texture and light taste. Since it produced with Ultra Filtration method, the cheese is fermented in the package. This cheese can easily spreadable as well as sliceable. With this feature it is widely enjoyable by kids and elderly.

Taciroglu Classic Goat's Cheese is produced from a delicious mixture of high-quality goat, cow and goat milks. It is matured for at least 6 months to get its ideal taste and special texture. It is indispensable for those who like traditional tastes and seek special tastes in white cheese.

Taciroglu Classic Sheep’s Cheese is produced from a delicious mixture of high-quality sheep, cow and goat milks. It is matured for at least 6 months to get its ideal taste and special texture. It is indispensable for those who like traditional tastes and seek special tastes in white cheese.

There is a millennia-old cheese making tradition in Turkey and Beyaz Peynir - which translates to “white cheese”- is among the most popular cheeses in the country. The Turkish equivalent to Feta, Beyaz Peynir is included in most meals – starting at breakfast! Tahsildaroglu Sheep’s Milk Feta is made from the pure milk of herds grazing freely in the Ezine region of Turkey. We make Tahsildaroglu Sheep’s Milk Feta from sheep and goat milk, and age it for at least 12 months in a natural salt and yeast brine. The result is a deliciously balanced cheese with a crumbly, creamy texture and a tart, salty flavor. Enjoy our cheese in a meze platter with a drizzle of Extra Virgin Olive Oil and dried oregano. Or serve it with sliced tomatoes, cucumbers and olives for a classic Turkish breakfast. Our Sheep’s Milk Feta is also delicious in hot preparations. Try it on flat-breads, in omelets and in sauces and dips. This Feta also makes a wonderful garnish for roasted fish and meat dishes. A great source of probiotics, calcium and protein, Tahsildaroglu Sheep’s Milk Feta is also low in fat.

Tahsildaroğlu Ezine Goat Cheese is a mixture of 50% goat', 45% sheep and 5% cow's milk and maturated only with natural yeast and salt for 12 months. Ezine Goat Cheese is for those who are intrigued by sharp and intense flavours.

The White Cheese is produced from cow′s milk with an exquisite taste and smell, and is allowed to mature for 6 months to reach its ideal taste and texture. It adds deliciousness to all meals and breakfasts, throughout the day.

Tahsildaroğlu Ezine Classic Cheese is produced from natural yeast, salt and milk obtained from naturally fed cows in the northern, western, Ezine and Bayramiç regions of Kaz Mountains. Tahsildaroğlu Ezine Classic Cheese has been maturated for at least 9 months.

Tahsildaroğlu Ezine Sheep Cheese is produced of 55% sheep, 40% goat and 5% of cow's milk and maturated only with natural yeast and salt for at least 12 months. Tahsildaroğlu Ezine Sheep Cheese has a distinct flavour, aroma and quality.

Tahsildaroğlu Ezine Classic Cheese is produced from natural yeast, salt and milk obtained from naturally fed cows in the northern, western, Ezine and Bayramiç regions of Kaz Mountains. Tahsildaroğlu Ezine Classic Cheese has been maturated for at least 9 months.

Tahsildaroğlu Ezine Goat Cheese is a mixture of 50% goat's, 45% sheep's and 5% cow's milk and maturated only with natural yeast and salt for 12 months. Ezine Goat Cheese is for those who are intrigued by sharp and intense flavours.

Tahsildaroğlu Full Fat White Cheese is produced from cow milk. It is brine, medium density, salty, moist, bright white color. It is perfect for pasta, pastries and salads as well as breakfast.

It is produced using pasteurized cow’s milk. In order to produce 1 kg of quality White Cheese and average of 5-6 kg of milk is used. Maturing time is 1-2 months.

It is produced using pasteurized cow’s milk. In order to produce 1 kg of quality White Cheese and average of 5-6 kg of milk is used. Maturing time is 1-2 months.

Valbreso Feta® started with an ingenious idea: what if the famously rich, high quality milk of the Lacaune breed of sheep was used to make a Feta following traditional methods? The resulting tangy yet delicate Feta with a pleasantly rich and creamy taste has made Valbreso Feta® a favorite of cheese lovers everywhere. Valbreso Feta® comes from the rugged plateaus surrounding the Mediterranean Sea in southern France. Within this spectacular setting of wild mountain ranges and rivers, Valbreso Feta® is crafted following traditional methods and matured in brine, which gives it a characteristic flavor and texture. The production of Valbreso Feta® begins with 100% Sheep’s Milk from the rare Lacaune sheep that graze on the lush plateaus surrounding Roquefort-sur-Soulzon. The rich, high quality milk of these prolific dairy ewes is used exclusively in the making of Roquefort and Valbreso Feta® and provides both with their distinctive taste and superior richness. Valbreso Feta® offers a unique creaminess with no bitterness or aftertaste and a rich tangy yet delicate taste with a very subtle saltiness. Cheese lovers appreciate its combination of a creamy, melt-in-your mouth texture with a firm consistency.

Produced with years of experience, TekSüt whole white cheese is indispensable for the breakfast of everybody. Crumbling nicely in the mouth with its special texture, TekSüt whole white cheese can be smoothly removed from its package and served thanks to its easy-to-open cover and practical package. TekSüt whole white cheese can be consumed with pleasure at every meal. It also suits to light meals such as salads and sandwiches especially in summers with its light and fresh taste.

Produced with years of experience, TekSüt whole white cheese is indispensable for the breakfast of everybody. Crumbling nicely in the mouth with its special texture, TekSüt whole white cheese can be smoothly removed from its package and served thanks to its easy-to-open cover and practical package. TekSüt whole white cheese can be consumed with pleasure at every meal. It also suits to light meals such as salads and sandwiches especially in summers with its light and fresh taste.

Unlike the classical white cheese, whole sheep cheese is produced from the milk of sheep and goat that is collected at certain times of the year. As the product of this rare milk, TekSüt Classical Sheep Cheese has a rare aroma and quality. Gaining a characterized taste as a result of its aging period, TekSüt Sheep Cheese is consumed with pleasure at breakfast and dinner tables.

Exclusive Breakfast Style Bulgarian Feta Cheese in Brine (60% Fat) in Easy Open Can.

It is produced using pasteurized cow’s milk. In order to produce 1 kg of quality White Cheese and average of 5-6 kg of milk is used. Maturing time is 1-2 months.

Spreadable, sliceable perfect form of addictive white cheese.

Matured within brine during production phase and offered for sale within brine in 800 g practical plastic package, "Pinar Salamura Beyaz Peynir" offers easy use and storage thanks to the cup with transparent cover.

Matured within brine during production phase and offered for sale within brine in 800 g practical plastic package, "Pinar Salamura Beyaz Peynir" offers easy use and storage thanks to the cup with transparent cover.