Milk settled to sleep... and cheese was born...
Presumably first discovered by the earliest domesticators of livestock in Mesopotamia, the Indus Valley and Central Asia as early as ten thousand years in the past, cheese spread across the ancient world like wildfire to be a mainstay of every cuisine it came into contact with. Various locales developed diverse cheesemaking traditions over time, and almost every country came to have its own cherished menu of distinctively flavored and textured cheeses.
For ages, cheese was considered to be divine food. It was deemed a delicacy fit for the nobility in Babylon, while in Anatolia the Akkads and the Sumers alone developed no less than 200 distinct cheeses in what was only the beginning of a fabulous heritage.
Today there are hundreds if not thousands of cheese varieties in the world, and Turkey has one of the richest selections with uniquely delicious regional cheeses. But white cheese is the indisputable queen of the Turkish menu in terms of popularity. Soft, crumbly and mildly salted, the white cheese fits perfectly the breakfast or dinner table with its well-balanced flavor. No wonder it is the number one table cheese in Turkey, and is also used widely in pastries and baking.
“We believe cheese is a cultural element as much as anything. Cheese diversity hints at a country’s cultural wealth, gusto and joie de vivre.” | 
