| Beyaz peynir | |
|---|---|
 | |
| Country of origin | Turkey |
| Source of milk | Sheep,goat, orcow milk |
| Texture | Depends on variety |
 Related media on Commons | |
Beyaz peynir[1] (Turkish pronunciation:[beˈjazpejniɾ],'white cheese') is abrine cheese produced fromunpasteurizedsheep,cow orgoat milk. The cheese has a slightly grainy appearance and is similar tolighvan,feta,sirene and otherBalkan white cheeses.Vegetable rennet is added to the sheep's milk as a clotting agent.[2] Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months.[3]
Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditionalTurkish breakfast, used in salads, and incorporated into cooked foods such asmenemen,börek,gözleme andpide.
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