Traditional, unpasteurised, vegetarian, brine cheese made from sheep, cow or goat milk. Pure white and rindless, the cheese has a grainy appearance. It is usually sold in blocks or slices. Beyaz peynir is the most popular Turkish cheese. Vegetable rennet is used to clot the milk. The curds are pressed for a few hours, then roughly chopped and strained, sometimes in attractive wooden or woven moulds. After draining, the cheese is cut into slices then salted and placed in a brine solution. It is usually stored in brine for more than six months. This cheese resembles feta. It is soaked in cold water or milk before use, to remove the excess salt.
Beyaz peynir is available in different styles ranging from non-matured cheese curds to strong mature cheese. It is used in salads, pastries and many local dishes.