Kasar

Kasar is a type of cheese originating from Turkey. It is a semi-hard, yellow cheese made from unpasteurized sheep milk, although it can also be produced from a mixture of goat milk and cow milk. Kasar is known for its unique flavor and texture, which is a result of the traditional cheese-making process used in its production.

History

The history of Kasar cheese dates back to the Ottoman Empire, where it was a staple food in many households. The cheese was traditionally made in homes and small-scale cheese factories, using milk from local sheep, goats, and cows. The name "Kasar" is derived from the Turkish word "kaşar", which means "to press", referring to the process of pressing the cheese to remove excess whey.

Production

The production of Kasar cheese involves several steps. First, the milk is heated to a specific temperature and rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again to separate the whey. The curd is then pressed to remove any remaining whey and shaped into wheels. The cheese is then aged for several months to develop its flavor.

Characteristics

Kasar cheese is characterized by its semi-hard texture and yellow color. It has a mild, slightly tangy flavor with a hint of sweetness. The cheese is often used in cooking, particularly in traditional Turkish dishes such as pide and börek. It can also be eaten on its own or with bread.

Varieties

There are two main varieties of Kasar cheese: fresh Kasar and aged Kasar. Fresh Kasar, also known as "young Kasar", is a softer cheese with a milder flavor. It is typically consumed within a few days of production. Aged Kasar, on the other hand, is a harder cheese with a stronger flavor. It is aged for several months to a year, which gives it a more complex flavor profile.

See Also

• List of Turkish cheeses
• List of sheep milk cheeses
• List of goat milk cheeses