It is ripened by mixing Marmara Region sheep, goat and cow milk with a certain percentage and leavening with Şirden yeast, first waiting in salted brine, then covered with rock salt, then resting in brine-filled cans so that it does not get air. There are also varieties of white cheese with herbs and also cultured, produced by the same techniques, but made using only cow milk, sheep milk. Uses: Cheese plates, buns, pastries. Country of Origin Turkey