GAZİ Koyun Peyniri is a sheep's milk cheese in brine (Schafkäse in Salzlake), sold in a tin with a red lid. The tin holds 400 g of cheese drained weight, or 750 g including the brine. The manufacturer lists pasteurised sheep's milk, salt, microbial rennet and lactic acid cultures as the ingredients, and the label states at least 50% fat in dry matter. The product page describes it as made from 100% sheep's milk; the label says it is made in Greece, marks it as suitable for vegetarians and carries a halal mark.
The manufacturer calls it a finely salted cheese, and the label describes it as a soft, full-fat cheese. On a Turkish breakfast table, serve slices with ripe tomatoes, cucumber, olives and fresh bread, or crumble it over salads, into omelettes, onto roasted peppers or into a börek filling. With a drizzle of olive oil and a pinch of dried oregano it becomes a quick meze, and in summer it pairs well with melon.
Per 100 g of drained cheese the manufacturer lists 291 kcal, 24 g fat, 16.3 g protein and 2.2 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. Rinse slices briefly under cold water if you prefer a milder taste.