Gazi Goat Cheese – 400 g

Gazi Keçi Peyniri is a 400 g pack of Turkish goat's cheese made with goat's milk by Gazi, the dairy brand behind several of the white cheeses on our shelves. The product information describes a distinctive aroma and a smooth texture, and the label notes a fat content of 50%.

What to expect

Goat's cheese in the Turkish style is white, firm and sliceable, with a tang that is sharper than cow's milk cheese and a faint grassy note. Gazi's version is designed for the table: a cheese you cut into slices for breakfast rather than one you age or melt down. The texture is smooth enough to slice neatly and soft enough to crumble with a fork.

Gazi's own description places it at the centre of a Turkish breakfast next to bread, tea, olives, eggs and tomatoes. The pack lists lactose under its allergen warning, and storage is given as 0 to 4°C, so keep it in the fridge at all times.

Serving Turkish goat's cheese

At breakfast

Slice it thickly and serve it with warm simit or village bread, green and black olives, cucumber, tomato and a pot of tea. A spoonful of honey or fig jam on the side gives you a sweet and salty contrast that many people prefer to cheese alone.

In gözleme

Crumble the cheese and mix it with chopped parsley or spinach to make a gözleme filling. Spread it over half a sheet of yufka, fold, and cook on a dry pan or griddle until both sides are spotted brown. The goat's milk gives the filling more character than plain white cheese.

Other ideas

• Crumble it over roasted peppers, aubergine or courgette.
• Add cubes to a lentil or chickpea salad with lemon and parsley.
• Bake slices on toast with tomato and oregano under the grill.
• Serve with watermelon and mint on a hot day.

Goat's cheese holds its shape fairly well in heat, so you can grill thick slices in a dry non stick pan for a minute on each side. They develop a golden crust and a soft middle. Serve them straight away with a squeeze of lemon, a few rocket leaves and some warm flatbread, or lay them over a bowl of lentil soup. Leftover crumbs are good stirred into scrambled eggs the next morning.

Gazi versus Greek style goat's cheese

Turkish and Greek goat's cheeses come from neighbouring traditions and share a lot, but the salt level, texture and milk blend differ from one producer to another. If you like to compare, try this pack next to a Greek version and a sheep's milk cheese on the same plate. Some people prefer Turkish goat's cheese for breakfast because it is easier to slice cleanly.

Storage

Keep the cheese between 0 and 4°C, as the label directs. After opening, wrap the remaining piece well or keep it in an airtight box, and use it within the time printed on the pack. A thin layer of lightly salted water in the box helps stop the cut edges from drying.

Order Gazi cheese online

Robin Food delivers across the UK, with same-day delivery available in many London areas. You may also like Gazi Sheep's Cheese and Kolios Goat's Cheese. For a full breakfast spread, add Bağcı Cracked Green Olives.