Fig. 8

This cheese which is produced in a town of İzmir called Tire goes by the name of this town. It is an endemic kind of cheese which is eligible to be spread on bread. The traditional making of the Tire çamur cheese is achieved through the mixing of matured canister bryndza brine and curd cheese. While goat’s and sheep’s milks were used once while producing this cheese, today, cow’s milk is used. This cheese consumed by the locals is generally enjoyed during breakfast. (Tire Çamur Cheese. Tire, January 28, 2020)