HERBACEOUS CHEESE

It is produced by a similar technique to feta cheese, but it contains more than one herb, both cultivated and wild. Some of them, such as fresh garlic, thyme, siabo, wild mint, heliz, keledoş, are plants that are partly unique to the Eastern Anatolia Region. Thanks to this, it has a rather aromatic taste. Origin: Turkey. Source: Cow. Fat: 35 – 40%. Ripening: 3 months. Grade: Semi-hard. Uses: Breakfast, pastries, cheese plates.