peynir

Peynir is the Turkish word for cheese. The term peynir is derived from Persian panir, and in Turkish cuisine it denotes a broad category of dairy products made by curdling milk and aging or preserving the curd. It encompasses many varieties produced from sheep, goat, or cow milk and is a staple in Turkish meals.

Production typically begins with coagulating milk using rennet or an acidic agent. The curd is cut, heated, and drained, then pressed and salted. Some cheeses are brined after formation and aged to develop flavor, while others are pressed and aged dry or kept fresh. Regional practices, climate, and milk source influence texture and taste.

Common Turkish cheese types include beyaz peynir, a white, brined cheese similar in texture to feta and usually made from sheep or goat milk; kasar peynir, a semi-hard cheese with a nutty flavor; tulum peyniri, aged in a skin bag or chest and often smoky or earthy; kaşar peynir, a semi-hard to hard cheese from cow or sheep milk; eski kaşar, aged kaşar with a stronger profile; and çökelek or lor, fresh, crumbly cheeses used in pastries and desserts.

Culinary uses are diverse. Peynir is widely eaten at breakfast with bread and tea, or used in dishes such as menemen, börek, and simit lunches. It also appears in salads, pastries, and meze plates, adding creaminess, salt, and richness to both savory and baked preparations.

Turkey’s cheese tradition spans many regions and styles, reflecting a long history of dairy farming and artisanal production across the country.