IZMIR BRYNZA

It is produced with the milk of cattle raised in the Aegean Region. It is usually ripened in cans instead of leather. It is a type of cheese made by Nomads in the Pergamon region of Izmir, another branch of Nomads lives in the Erzincan Region, the basic method of making is the same, but there is a difference between them in taste and appearance, where the herbs and climate of sheep are fed are different. Origin: Turkey-Izmir. Source: Cow. Fat: 45%. Ripening: at least 3 months. Grade: Semi-hard. Uses: Breakfast, cheese plates, sandwiches, salads.