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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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