Explanation
Knitted cheese
Knitting cheese which comes to your tables from the fertile land of Anatolia , makes a difference with its flavor and hand labor light. This cheese, which is made of traditional methods using natural milk, is prepared by knitting finely in the skillful hands of the craftsmen. The fiber is both satisfying and pleasant taste with its fiber separated structure.
Especially the knitted cheese, which is the head crown of breakfast tables, maintains its freshness for a long time with its salty and tight structure. Whether you consume simple, with olives and tomatoes, you will feel the trail of the past and the taste of naturalness at every bite.
This cheese, which can not give up by those who are fond of local delicacies, appeals to both the palate and the eye. If you are looking for a natural, unadulterated and fully homemade flavor, knitting cheese is for you!
SERVICE RECOMMENDATIONS
You can offer tomatoes, cucumbers, green olives and fresh mint at village -style breakfast tables Next to the hot base or village bread is also very good.
* You can add finely to the salads that you will prepare with seasonal greens and create a natural flavor touch.
* You can also warm a few drops of olive oil on the grill or sheet, and hot appetizers .
a local atmosphere to your snack plates by dividing them into small slices and serving them with toothpicks .
* As a light salted accompanying next to the tea, you can choose for stylish presentations, at guest tables
Chechen / wire cheese
Chechen cheese known for its naturalness and unique texture from the high plateaus of Eastern Anatolia, is known for its fiber fiber separated structure and light salty flavor. This special cheese, also known as “wire cheese ör from the people, is produced by traditional methods especially in Erzurum, Kars and Ardahan regions.
Chechen cheese obtained from cow's milk is transformed into long and thin wires by passing through special fermentation and boiling operations. This cheese, which is completely prepared with hand craftsmanship, is both laborious and precious. It lasts for a long time with its lean and salty structure; That's why the ancients used to say “Kiler cheese”.
It is consumed at breakfast tables, in observation or with hot dishes. The fiber appeals to both the eye and the palate with its separated structure.
SERVICE RECOMMENDATIONS
* In a classic Erzurum breakfast , you can provide a local experience by presenting with butter and hot tandoor bread.
* You can crumble to use in salads, add olive oil and chili peppers and create a natural flavor bomb.
becomes a great interior material as pastry or kete When melted, it makes a difference with fiber fiber tissue.
* Sprinkle thyme on it by lightly frying, as hot appetizers .
* You can prepare special presentations with fresh-consuming balance by putting wires separated cheeses on a plate and serving them with walnuts, dried apricots or honey
