Turkish White Cheese vs. Feta Cheese

Turkish white cheese, known locally as “beyaz peynir”, is often compared to the more well-known feta cheese.

While they share some similarities, there are important differences between these two types of cheese in terms of their production methods, flavors, textures, and uses.

What is Turkish White Cheese?

Turkish white cheese is a brined cheese made from sheep's milk, cow's milk, or a blend. It can be made from both pasteurized and unpasteurized milk. The curds are strained and pressed into molds, then aged in a saltwater brine for at least three months.

Turkish white cheese is crumbly in texture with a tangy, salty flavor. It has no rind or skin. It’s a fresh cheese that is moist and breaks apart easily. The higher the fat content, the creamier and smoother the cheese. Lower fat versions tend to be more firm and crumbly.

Regional varieties like Ezine white cheese from the Çanakkale region are especially popular. Ezine is made from a blend of sheep and goat's milk and often considered the tastiest Turkish white cheese. It has a rich, strong flavor with creamy notes.

What is Feta Cheese?

Feta is a Greek protected designation of origin (PDO) product made exclusively in Greece from sheep's milk or a blend of up to 30% goat's milk. By law, feta can only be produced in certain areas of Greece using specific traditional methods.

Like Turkish white cheese, feta goes through a similar process of curdling, straining, shaping, and aging in brine. But feta uses only sheep and goat's milk, while Turkish white cheese allows cow's milk. Feta also cannot use preservatives or additives by law.

In texture, feta is crumbly with a grainy texture. It breaks apart into shards and crunchy cube-like pieces. It’s drier, saltier, and more tart than Turkish white cheese.

Key Takeaway: While similar in production, feta has legal requirements on milk types and additives that Turkish white cheese does not. Feta also tends to be drier, saltier, and more crumbly.

Flavor and Texture Differences

Though both are salty, tangy white cheeses, feta and Turkish white cheese differ in a few ways:

• Milk types: Feta exclusively uses sheep and some goat's milk. Turkish white cheese also allows cow's milk.
• Texture: Feta is grainier and easier to crumble. Turkish white cheese is generally moister and smoother.
• Flavors: Feta is tangier and saltier, while Turkish white cheese is milder in taste.
• Aging: Feta is almost always aged for longer, intensifying its salty kick. Turkish white cheese has a wider range of aging periods.
• Additives: Turkish white cheese allows additives while feta cannot contain anything other than milk, enzymes, and salt by law.

So while they occupy the same cheese category, feta and Turkish white cheese ultimately provide different flavor and texture experiences.

Regional Variations

There are many regional varieties of Turkish white cheese, which can make choosing one confusing. However, some types stand out above the rest in popularity and acclaim. These include:

• Ezine white cheese: Hailing from the Çanakkale region, Ezine is widely regarded as the tastiest Turkish white cheese. It strikes the perfect balance of salt, tang, and creaminess.
• Van otlu cheese: This unique variety from Van province contains up to 25 herbs, giving it a highly complex flavor.
• Tulum cheese: Originally from the Black Sea and Aegean regions, this cheese gets its name from the goatskin bags it was aged in. Tulum from Izmir strikes a nice balance in flavor and texture.

Ask any Turk, and they likely have a regional Turkish white cheese they swear by. Part of the fun is trying the different local varieties!

Cooking and Serving Suggestions

Both feta and Turkish white cheese shine when enjoying them simply:

• On their own as part of a breakfast spread
• Served as a meze with fruits, vegetables, breads or crackers
• In salads and grain bowls
• Sandwiches and flatbreads
• Accompaniment for watermelon or other melons

Their salty, tangy flavors also make them perfect to:

• Crumble on top of roasted vegetables, potatoes, beans or legumes
• Mix into dips like tzatziki, hummus or baba ganoush
• Add richness and flavor to scrambled eggs and omelets
• Toss with olive oil, herbs and nuts for an easy cheese plate
• Stuff in phyllo dough pastries like börek
• Sprinkle over pasta dishes

For baking, opt for Turkish white cheese as feta tends to be too dry and salty. Turkish white cheese provides better meltability and milder flavors.

Serving Suggestions with Wine and Other Drinks

For wine pairings, salty and briny cheeses like feta and Turkish white cheese work nicely with sweeter white wines that won’t overpower their flavors. Some good options include:

• Semi-sweet Riesling
• Gewürztraminer
• Moschofilero
• Torrontés

For alcohol-free pairings, try:

• Sparkling lemonade or citrus sodas
• Sweet iced tea
• Stone fruits like peaches, plums and nectarines
• Fresh figs and dates
• Melon slices
• Fresh crunchy vegetables

Buying and Storing Tips

When shopping for Turkish white cheese and feta, opt for cheese packed in brine rather than vacuum-sealed plastic. The brine helps maintain moisture. Signs of a good brined cheese:

• Brine should be milky looking rather than clear
• No offensive odors
• Uniform color throughout cheese
• Creamy, smooth texture

Avoid cheese with cracks, mold or an uneven, grainy texture. These are signs it may be overaged or mishandled.

For storage, transfer brined cheese to an airtight container with just enough brine to keep it submerged. Change brine regularly. Stored properly in the fridge, it can keep for over a month.

Freeze extras for longer storage. Thaw overnight in the fridge before using. Freezing can impact texture but doesn't noticeably alter flavor.

Key Differences at a Glance

FAQs

Is Turkish white cheese just called feta in Turkey?

No, Turkish white cheese is referred to as “beyaz peynir” meaning “white cheese”. Feta is seen as different than Turkish white cheese.

Is real feta from Turkey?

No. Authentic feta cheese is specifically a Greek cheese with protected designation of origin status. By definition, real feta only comes from Greece.

Is Ezine cheese the Turkish version of feta?

Not exactly. Ezine is a variety of Turkish brined white cheese, but it does not have the legal definition to be called feta, which can only be made in Greece. However, many do consider Ezine to be very similar to feta in terms of flavor and texture.

Can you use Turkish white cheese instead of feta?

Yes. For cooking purposes like baking pastries, adding to salads, pizza toppings and more, Turkish white cheese makes a good substitute for feta, providing similar salty, tangy flavors. Just expect it to be a little milder in taste than real feta.

Does Turkey make their own feta cheese?

Turkey makes many varieties of brined white cheese including types like Ezine that resemble feta. However, real feta specifically refers to cheese from Greece. So while Turkey makes similar style cheeses, they cannot legally call it “feta” unless made in Greece.

Conclusion

While often compared to the more famous feta, Turkish white cheese stands on its own as an iconic part of Turkish food culture. It comes in many regional varieties, all offering the characteristic salty, tangy flavor. For the best authentic Turkish white cheese experience, try to sample the local types like Ezine white cheese. These capture the full range of Turkish cheesemaking tradition.

Though feta and Turkish white cheese share the same cheese family and production style, their differences in flavor, texture and milk sets them apart.

Feta tends to have more intense sour and salty flavors compared to the milder Turkish white cheese. Still, both make for excellent standalone nibbling cheese, salads enhancers, mezes, and more.