GAZİ Beyaz Peynir (Hirtenkäse Traditionell) in the family-size tin is the larger pack of the traditional Turkish-style white cheese in brine. The tin holds 800 g of cheese drained weight, or 1500 g including the brine. The recipe is the same as in the smaller tin: pasteurised cow's milk, salt, microbial rennet and lactic acid cultures, with 45% fat in dry matter. The manufacturer describes the tin as resealable; the label says the cheese is made in Germany, carries a halal certification mark and marks it as suitable for vegetarians.
The larger tin suits households that have a Turkish breakfast every day or cook with white cheese often. Cut thick slices to serve with tomato, cucumber, olives and bread, crumble it into salads, use it in börek, gözleme or pide, or bake it in a pan with peppers and tomatoes. A salty bite alongside sweet watermelon or melon is a classic summer pairing.
Per 100 g of drained cheese the manufacturer lists 250 kcal, 19.8 g fat, 16.5 g protein and 2.9 g salt. Keep the tin refrigerated at +4 °C to +8 °C. After opening, keep the remaining cheese in its brine in a closed container at the same temperature and eat it within a few days, as the label advises; soak slices briefly in cold water if you prefer a milder taste.