Lavaş cheese

Lavaş Cheese is a type of cheese that is commonly used in Turkish cuisine. It is named after the Lavaş bread, a popular type of flatbread in Turkey, with which it is often served.

History

The history of Lavaş cheese dates back to the Ottoman Empire, where it was a staple in the diet of the Turkish people. It is believed to have originated in the Anatolia region, which is known for its rich dairy farming tradition.

Production

Lavaş cheese is typically made from cow's milk, although it can also be made from the milk of sheep or goats. The milk is first pasteurized and then fermented with a starter culture. The curd is then separated from the whey, salted, and shaped into rounds. The cheese is then aged for a period of time, which can vary depending on the desired flavor and texture.

Characteristics

Lavaş cheese has a mild, slightly tangy flavor and a soft, creamy texture. It is often used in sandwiches, salads, and various cooked dishes. It can also be eaten on its own, or with a piece of Lavaş bread.

Cultural Significance

In Turkish culture, Lavaş cheese is often served at breakfast, along with other traditional foods such as olives, tomatoes, and eggs. It is also a common ingredient in meze, a type of appetizer spread that is popular in the Middle East and the Balkans.

See Also

• List of Turkish cheeses
• Turkish cuisine
• Lavaş

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  Lavaş cheese

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  Penêrfiroshî Amed 2010