Archive for the 'Cheese' Category

Goat Cheese

November 23rd, 2010 by admin

Goat Cheese is made from goat milk and is available in many different varieties.

Goat cheese is available for example as Soft Cheese, with a creamy texture and also as Hard Cheese with a firm consistency.

The taste and flavor ranges from mild to intense, depending on the sort.


Goat cheese consists of 20g fat, 20g protein and 50 to 60g of water. Goat cheese contains primarily the minerals sodium, potassium, calcium and phosphorus.

In addition, the vitamins A (retinol), B1, B2, B3 and B6. B1, B2 and B6 are available in smaller quantities.

Healing Effect – Cow’s Milk Intolerance

Goat cheese, as the name suggests, is made ​​from goat milk and not made ​​from cow’s milk, this cheese would be an alternative for people with cow’s milk intolerance.

This is probably because the goat cheese and goat milk have a different fat composition than cow’s milk, or cheese made from cow’s milk. Goat cheese and goat milk are therefore easier to digest.


In the production of goat cheese one have to differ between industrially produced goat cheese and goat cheese made of raw milk. Both are recommended for people with cow’s milk intolerance!

Turkish Cuisine – Use

In Turkish cuisine so called “Nomadenkäse” or “Sackkäse” is made from goat’s milk or sheep’s milk.

It is salty, of rather firm consistency and is called in Turkey Tulumpey Niri.

Tulumpey niri is similar used as the Sheep Cheese and is a widely used food in the Turkish Cuisine.

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Sheep’s Cheese

November 23rd, 2010 by admin

Sheep’s Cheese or Sheep Cheese, also White Cheese called, is a cheese produced from sheep’s milk.

Sheep’s cheese has a stronger taste and smell than cheese made from cow’s milk.

In Austria and Germany, sheep’s milk cheese is usually under the name feta in trade, Feta is also the name known in Greece. In Turkey, sheep cheese is eaten almost daily.


Sheep’s cheese is made ​​of 50-60g water, 17g protein and about 18 to 20g of fat. If the sheep cheese was soaked in salt, there must be added about 3 to 4 g of salt.

Sheep cheese contains vitamin A, also retinol and beta carotene, the B vitamins B2, B3, B5 and B6, and especially the minerals calcium, potassium, sodium and phosphorus. Furthermore, chlorine and trace elements fluorine, sulfur, iodine and zinc.

Production and Preparation

Sheep’s milk cheese is as already mentioned, made ​​from sheep milk. In Turkey, the sheep cheese is usually manufactured as brine cheese, this cheese is aged in a pickle.

In the fridge, the sheep cheese in a pickle keeps much longer than without. When the cheese tastes too salty, it is just placed in water for several hours, then it tastes much milder.

Turkish Cuisine – Use

The sheep cheese, which is aged in a pickle is mostly eaten for breakfast in Turkey, also with herbs and olives.

Even with spinach, bread and pasta, it is often combined. Sheep’s cheese is called in Turkey Beyaz Peynir, meaning “White Cheese”.

Sometimes a so called “Nomadenkäse” or “Sackkäse” is made of sheep’s milk.

This sheep’s milk cheese has a more solid consistency, is salty and is called in Turkey Tulumpey Niri. See also under Goat Cheese.

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