Gazi Beyaz Peynir 60% is a traditional Turkish white cheese made from pasteurised cow's milk, salt, microbial rennet and lactic acid cultures. The 60% refers to fat in dry matter, which gives this cheese a fuller, creamier body than the lighter 45% and 55% versions in the same range, while keeping the clean, lightly tangy taste that people expect from a Turkish breakfast cheese. It comes in a 500 g tin with a red lid.
In Turkish cooking, beyaz peynir is a daily staple. Slice it onto the breakfast table beside tomatoes, cucumber, olives and fresh bread, crumble it over a salad, or use it as the filling for börek, gözleme and savoury pastries. According to the manufacturer it also goes very well on top of hot baked dishes such as soufflés and casseroles, where it softens into the dish. If it tastes too salty for your liking, soak the slices in cold water or milk for a short while before serving.
Keep the cheese refrigerated and follow the storage and use-by instructions printed on the pack. Once the tin is open, keep the remaining cheese in the tin with the lid on, and use it within the time shown on the pack.