 Antep Cheese 93 g meet all of the daily calcium requirements and 100 g meets 98% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Civil Cheese (Low fat string Cheese of Erzurum) Produced from cow’s milk. 97g meet all of the daily calcium requirements and 100 g meet 73% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Circassian Cheese Full fat, produced from cow’s milk. In dry matter it contains minimum 45% milk fat. Should be preserved at +2°C and +4°C. BesinDegeri |
 Tongue Cheese Produced from cow’s milk. 99 g meet all of the daily calcium requirements and 100g meet 69% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Erzincan Bryndza Cheese Produced from cow’s milk. Should be preserved at +2°C and +4°C. BesinDegeri |
 Ezine Cheese Produced from sheep’s, goat’s and cow’s milks. 100g meet 86% of the daily calcium requirements and 57% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Immigrant’s Cheese The Immigrant’s Cheese is made of curd cheese and green pepper. Is particularly preferred in breakfast tables. Should be preserved at +2°C and +4°C. BesinDegeri |
 Izmir Bryndza Cheese Produced from cow’s and sheep’s milks. 100g meet 82% of the daily calcium requirements and 50% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Curd Cheese Produced from whey. 100g meet 15% of the daily calcium requirements and 31% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Mihalich Cheeze Produced from cow’s milk. 78g meet all of the daily calcium requirements and 85 g meet all of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Herby Village Type Should be preserved at +2°C and +4°C. BesinDegeri |
 Plaited Cheese Produced from cow’s milk. 100g meet 99% of the daily calcium requirements and 72,5% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Basket Cheese Produced from cow’s milk. 72 g meet all of the daily calcium requirements and 87g meet all of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Bryndza Cheese Should be preserved at +2°C and +4°C. BesinDegeri |
 Fumigated Cheese Produced from cow’s milk. 100g meet 90% of the daily calcium requirements and 76% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Urfa Cheese Produced from cow’s milk. 80g meet all of the daily calcium requirements and 88 g meet all of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Van Herby Cheese Produced from cow’s milk. The Sirmo herb adds a different taste. 94g meet all of the daily calcium requirements and 100g meet 63% of the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |
 Yörük (Turkish Nomads in Anatolia) Cheese Produced from cow’s milk. 97g meet all of the daily calcium requirements and 85g meet the daily phosphor requirements. Should be preserved at +2°C and +4°C. BesinDegeri |