ERZINCAN BRYNZA – BELENKOY

Although there are different brynza cheeses in many regions, the biggest feature of Erzincan Brynza Cheese is the use of sheep milk grazing in the highlands with an altitude of 2500-3000. Raw milk and sugar are used. After the fermentation process, the cheeses that are rested for 3-4 days are salted by pressing and left for another 2 weeks in this way. Finally, it is taken in leather bags or suitable containers and matured for a minimum of 90 days. Uses: Breakfast, pastries, cheese plates. Place of Origin: Erzincan