Gazi Lor Cheese – 350 g

Gazi lor cheese is a 350 g tub of fresh, crumbly Turkish curd cheese. It is light and mild, and the product information describes it as a good source of protein that is low fat compared with full fat white cheeses. It is the kind of cheese that goes into breakfast, börek and desserts in the same week.

What lor is

Lor is traditionally made from the whey left over after making other cheeses, heated until the remaining proteins gather into soft curds. The result is closer to ricotta or cottage cheese than to feta. It is moist, fine grained and only lightly salted, with a milky, slightly sweet taste.

Because the flavour is gentle, lor takes on whatever you mix into it. Herbs, spices, honey or fruit all work, and that is why it shows up in sweet and savoury recipes alike. For full ingredients, salt content and nutrition, check the label on the tub.

Using lor cheese in the kitchen

In börek

Lor is one of the most common choices for a börek filling. Mix it with chopped parsley or dill, a beaten egg and some black pepper, then roll it into yufka or spread it between layers for a tray börek. It holds together in the oven without turning oily, and it is lighter than a filling made only of white cheese. Many cooks blend lor with a little crumbled white cheese for extra salt.

Breakfast

Spoon it onto toast and drizzle with olive oil and pul biber, or serve it next to olives, tomatoes and cucumber. For a sweet start, add honey and walnuts or a spoonful of jam.

Salads and soups

• Scatter over a shepherd's salad of tomato, cucumber, onion and parsley.
• Stir through warm pasta with olive oil, garlic and herbs.
• Add a spoonful to a bowl of hot tomato or lentil soup right before serving.
• Mix with yoghurt and garlic as a quick dip for raw vegetables.

Desserts

Lor also works in baked cheesecakes and sweet pastries. In some parts of Turkey, sweet lor fillings with sugar and lemon zest are used for pastries and pancakes. Drain it well first so the dessert sets properly.

A simple home dessert is lor whipped with a spoon of honey, a little vanilla and some orange zest, served in small glasses with chopped pistachios on top. It takes five minutes and needs no oven. You can also sweeten lor lightly and spread it on pancakes with sliced banana for a weekend breakfast that children enjoy.

A light option for everyday meals

People watching their fat intake often choose lor cheese in place of richer cheeses at breakfast or in fillings. The tub size suits a household that uses it a few times in a week. Check the nutrition panel on the label for exact figures.

Storage

Keep lor in the fridge and use it within a few days of opening, as fresh curd cheese does not keep as long as aged or brined cheese. Close the lid tightly to stop it drying out or picking up smells.

Order Gazi lor online

Robin Food delivers across the UK, with same-day delivery available in many London areas. For a larger tub, see Muratbey Lor Cheese. If you are planning börek, add Yayla Triangle Yufka and a jar of Gama Sweet Red Pepper Flakes to the same order.