Tonya Kolot Cheese, which is added to both your breakfasts and Mıhlama (kuymak), adds flavor to your mihlama. Kolot Cheese is a traditional cheese with a special place among Turkish cheese varieties. It is usually produced in Eastern Anatolia and the Black Sea Region. The most striking features of Kolot Cheese are its intense and characteristic flavor and its hard and brittle structure.
Kolot Cheese is subjected to a long maturation process. This process helps to deepen the flavor and harden the structure of the cheese. The taste of the cheese has a salty and slightly sour character and is known for its rich aroma. Kolot Cheese can be used in cold appetizers, salads and hot dishes, especially when melted. It can also be included in breakfasts and cheese platters.
The quality of the milk used to make Kolot Cheese and the length of the ripening process directly affect the quality of the cheese. This cheese is an example of the richness and diversity of Turkish cheese culture. When made with traditional methods, Kolot Cheese plays an important role in preserving local flavors and regional cuisines.
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