Edirne’s Cheese

Hometown of good cheese: Edirne

The milk produced in dairy farms of Edirne is the major source of the unique taste provided by Edirne’s cheese. Today, people who were born and grew up in Edirne yet living now in other cities still return to their homes with boxes of cheese taken during their visit to the city.
These are the most famous products of Edirne province. The white cheese in the market has for long been called "Edirne’s cheese". The fame of white cheese and cottage cheese produced in Edirne province reaches up to every region of Turkey.
Edirne has a special style of producing cheese.
First, the milk is boiled up to 70 degrees. It is then cooled down to 30 degrees and fermented. The boiling and fermenting temperatures may vary depending on the weather conditions. After 1.5 hours, a salt-free cheese called “teleme” is created. It is then kept on a handkerchief called “Çendere” where the cheese releases its water. This process may take up to 3.5 hours followed by salting and boxing of the cheese. The second addition of salt is in 48 hours. The boxes are then placed in deep freze where they will stay for 45 days and receive its taste. The cheese will then be ready for sale.
20 kg of cheese is produced from 55-60 kg sheep milk.

Benefits of Cheese

  • a- Cheese attains the highest nutritional value among other products of milk. It is a rich source fo protein, minerals and vitamins.
  • b- It includes A, B and E vitamins, calcium and phosphorus. Cheese provides the same amount of protein as milk. White cheese and lore cheese are especially a rich source of protein.
  • c- 100 grams of cheese covers the daily need of protein for an adult.
  • d- Cheese is easily processed in the belly while assisting the dissolvation of other foods as well. This quality of the cheese makes it a capital food on the table.
  • e- Cheese slightly increases the total liver intake. It is also one of the foods with the least amount of cholestherol.
  • f- Cheese includes little or no lactose at all. Therefore, the cheese serves as an alternative for those who have difficulty in processing milk after intake.
  • g- Cheese dramatically boosts the growth of the children, helps in the formation of the bones. It also allows the bone structure to be strong for women while serving as an indispensible item for dental health.

Preservation of Cheese

  • a- Cheese, must be preserved in +3 - +5 degrees, away from light(in vegetables part of the fridge).
  • b- If not intended for immediate consume, the cheese must be kept in its own package. If its package is opened, it must be placed in food preserving cups or other packages. Otherwise cheese will lose moisture and its taste.
  • c- White cheese; after unpacking, must be kept in a mixture of water and salt. This will allow the cheese to resume its aroma formation.
  • d- Cheese must be preserved as a whole, which will minimise its contact with exterior elements.
  • e- Cheese types with outer shell (like old cottage cheese), must be preserved along with their shell, the cleaning process must be applied before consumation. Cream cheese types must always be preserved in their own package with cover.
  • f- Panning cheese types must be cleared of its salt by keeping in water for up to 4-5 hours before consuming.
  • g- Cheese types, with the exception of white cheese, must not be washed as contact with water will cause the cheese to lose its taste and aroma.
  • h- When cutting white cheese, using a wet knife will help slice the cheese better.


  • a- White cheese should not have too many holes as this will indicate that the milk used was acidic.
  • b- It must be checked if white cheese released its water in the package, if the amount of water is high, this indicates the cheese has not completed its process.
  • c- White cheese that tastes too sour is not a good one. However, a little sour taste shows the use of yoghurt culture. .
  • d- Fresh cottage cheese must be light yellow colored, homogenous, easy to slice, a little salty and must carry a smell of milk.
  • e- Tongue Cheese must have little salt and must be easy to part.