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Fig. 12 | Journal of Ethnic Foods

Fig. 12

From: Identity of cheese: a research on the cheeses of the Aegean Region in Turkey

Fig. 12

It is a kind of feta cheese which is also known as Villager’s cheese produced in Manisa. Normally, it is made of whole cow’s milk during the months of spring. During the specific periods of the year, it is made by the yoruks on the Yunt Mountain. The cheese that is extracted from its whey is taken out as a piece which is then made to wait between 7 and 10 days and then is ready to be consumed. (Çayır cheese. www.peynirrehberi.com/Cayir-Peyniri, PR-57.html)

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