There is a millennia-old cheesemaking 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 flatbreads, 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.
Made of sheep's milk, this product has a creamy texture. It is full-fat and aged. You can consume it at breakfast or in sandwiches during the day. It should be stored together with brine in its box, which provides easy storage.
Kashkaval Sheep Cheese (VG) approximate weight: 0.8 - 1.1 lbs. Made from high-quality cow milk and authentic Bulgarian starter, the white brined cheese of LB Bulgaricum is made based on a traditional recipe. Ingredients: sheep's milk, dry matter (58% minimum), fat in dry matter (50% minimum), table salt 1.8 - 2.5%.
This cheese is an excellent rich and creamy feta produced from sheep's milk. Bulgarian feta is much stronger, more salty and more creamy than the other feta cheeses. Keep refrigerated. Ingredients: Pasteurized sheep's milk, salt 4.5%, fat in dry matter min. 50%.