All About Cheese

Story Of Cheese

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The secret of the taste of Ekici cheeses lies in its experience for a half century and focus on only cheese production. And, Ekici’s specific taste owes to the quality and amount of the milk which is used in cheese production and the cheese production technique.

Producing only cheese from milks of the highest quality, the amount of milk that Ekici uses in cheese production is also very high.

Why Ekici Cheese ?

In Turkey, first quality milks are primarily evaluated in UHT milk production while second quality milks are evaluated in cheese production. Ekici Cheese only uses 1st quality milks which we carefully supply in order to have quality and delicious cheese because cheese is a quite sensitive and live product. This is the secret for our success in this long specialization and our philosophy that “Quality product is produced of quality raw material” for more than a half century.

Why is White Cheese different from others?

The cheese that we call “white cheese” due to its soft and elastic structure is basically distinguished from semi-tough cheeses with its taste and structure.

Being fatter and more delicious when compared to semi-tough cheeses which have a sourish taste, white cheese is dissolved in the mouth thanks to its soft structure. Unlike other cheeses, it does not scatter or disintegrate.

What is the difference between cultured white cheese and classical white cheese?

In the production of cultured white cheese, milk is pasteurized in high temperatures. Due to this process, not only the harmful microorganisms in the milk but also the useful microorganisms which are necessary in cheese production die. Therefore, in order to ensure the development of lactic acid which is necessary for cheese during production, the lactic acid bacteria which is called ‘starter culture’ is added afterwards. Thus, both the acidic development which is necessary for cheese production and the desired cheese taste are obtained. Cultured cheese can be safely consumed a short time after production because it is pasteurized in high temperatures.

In the production of classic white cheese, milk is pasteurized in low temperatures. Thus, useful microorganisms are protected and refined from harmful organisms. Although sufficient lactic acid development and the formation of the desired cheese taste and structure varies by processes minimum 3 months are needed for its maturing. Having a more intense taste when compared to cultured cheese as a result of the maturing, Ekici Peynir determined the maturing time for classic cheese as minimum 6 months to make it reach maximum taste and quality.

What are the Optimum Cheese Storage Conditions?

Being a quite sensitive and live product, cheese should be stored at the degrees where microorganism development is the slowest, namely at maximum +4 degrees. Cheese should be kept away from temperature fluctuations in order to store it until its expiry date. One should particularly note that unwanted microbial activities can occur as it goes +10 degrees higher, and thus the cheese can undergo unwanted changes in taste and structure changes.

How long is the consumption time for the cheese bought?

The cheese whose package is not damaged and cold chain is not disrupted can be consumed until the expiry date which is written on its package.

Unpacked cheese should be kept in a storage box hermetically or in the fridge wrapped with stretch film. It should be consumed in 3-7 days depending on its type and characteristics.

Ekici white cheese which cannot be stored in the brine due to its soft and featured structure should be kept hermetically after being unpacked.

Spreadable cheese cannot maintain its taste and freshness in the bowl after being unpacked. Therefore, spreadable cheese should be consumed in 2 to 3 days after being unpacked.

Why do Ekici products contain Butter?

Milk fat is a natural fat found in milk. Ekici Cheese uses the butter which is obtained by taking the milk fat in milk as cream and treating in some processes particularly in the production of melted cheese to add taste to our products. And we directly offer some of the butter that we produce to our consumers. Besides cheese, butter is also among the rare products that we produce.