Küflü peynir (literally 'mouldy cheese') is the Turkish name for blue-veined, mould-ripened cheese, and the Kars name refers to the north-eastern Turkish province that is well known for its dairy. This Yörem wedge comes in a small triangular tray, and the pack describes it in several languages as blue cheese in the style of gorgonzola. The picture on the pack shows a white interior with green-blue veins, and the front carries a Halal mark. The 100g size suits a single meal or a small gathering.
Blue cheeses like this have a sharp, tangy and salty flavour, so a little goes a long way. A small piece crumbled on bread at breakfast, perhaps with honey or fig jam, is one way to enjoy it, and the grapes and figs pictured on the pack hint at similar fruit pairings. It also works in a green salad with walnuts and pear, melted into a pasta sauce, or spread on toasted bread with a few walnuts. If you are new to blue cheese, start with a small piece alongside fresh fruit.
Keep it refrigerated, follow the storage and use-by information on the pack, and wrap any leftover cheese tightly after opening. Cheese is made from milk, so it is not suitable for anyone avoiding dairy.
