Best Farm Grill Cheese, sold under the Turkish name hellim peyniri, is a firm, salty cheese made from pasteurised cow's milk (97% of the recipe) with salt, calcium chloride and microbial rennet. The 125 g pack was produced in Bulgaria and carries a halal mark. Because the curd is firm, slices can be grilled, pan-fried or baked without melting away, and they take on golden stripes and a lightly chewy, squeaky bite.
In a Turkish breakfast spread, hellim is typically sliced about a centimetre thick, seared in a dry non-stick pan or on a griddle for a minute or two on each side, and served hot with tomatoes, cucumber, olives and fresh bread. It is also good threaded onto skewers with peppers, tucked into a toasted sandwich or wrap, or laid over a salad with a drizzle of olive oil, a little dried mint or a spoon of honey. As the cheese is already well salted, you rarely need to season it.
Keep the pack refrigerated at 0°C to 6°C and use it by the date marked on the pack; the label gives a shelf life of 12 months. Once opened, wrap the remaining cheese well or keep it in a closed container in the fridge. Each 100 g contains about 20 g of protein and 2.8 g of salt, so enjoy it as part of a balanced meal.