Every region has its own unique production methods. The amount of salt added, the aging period, the fat content, and the processing methods vary by region. All of our cheeses are made according to regional methods.
Our Dil cheese is made from milk that has been processed but not aged. It is low in salt and has a soft texture. Because of its soft texture, it’s a favorite among children. It can be used in dishes such as sigara böreği, omelets, and künefe.
Our Çeçil cheese is made from whole milk. It has a soft texture and breaks apart easily into stringy strands.
Our braided cheese is boiled for 5 minutes in water at 70–75 degrees, kneaded, and braided using traditional methods. It is then aged in brine and served at its peak flavor.
Our hellim cheese is imported from Cyprus. It takes on the flavor of cow’s milk, is blended with salt, and has a texture ready for frying. Before eating, it is recommended to soak it in hot water to remove the salt and then slice it thinly before frying.