Erol comes from Turkey, a country where cheese is highly valued. Most of the cheese there is the kind Erol makes – fresh, white cheese. It is served at all meals, particularly breakfast, where it is often the main course. Erol’s Story I feel like my story is more inspiring then educational. Cheesemaking is not that hard and it is super fun. My wife and
Dr. Ceyhun Cilasun’s Recipe for Ekshimik, a Turkish Cheese
We are honored when our customers share their recipes for cheese with us and even more so when the recipes come from halfway around the world. We couldn’t find a single recipe for Ekshimik in English online. There is, however, one recipe for feta which mentions that it can be used as a substitute for Ekshimik. We want to thank Dr. Cilasun for sharing this
Turkish Dessert with Kemalpasa
I saw pictures of this dessert when I was looking up Turkish cheeses (for another article) and I just had to make it. Fortunately, it turned out to have cheese in it, so I was able to justify my interest! Tim and Caroline Armstrong of Eugene, Oregon helped me with some of the translation and they contributed much of the recipe (the picture below was