Tomas peyniri
From Wikipedia, the free encyclopedia
Turkish cheese
| Tomas peyniri | |
|---|---|
| Region | Turkey |
| Town | Eastern Anatolia region |
| Source of milk | Sheep, goat |
| Pasteurised | Traditionally |
Tomas peyniri (also called serto) or karın kaymağı (cream of belly) is the name of a Turkish cheese traditionally made of sheep's milk and goat's milk. [1] Tomas cheese, which is among the cheeses produced in Tulum in Eastern Anatolia Region, took its name from tomas, the Greek word for leather.[2]
See also
References
- ↑ Saberi, Helen (2011). Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cooking, 2010. Oxford Symposium. ISBN 978-1-903018-85-9.
- ↑ "Anadolu'da Peynir Kültürü". www.turkascihaberleri.com. Retrieved 2021-05-08.
- ↑ osmancelik.com.tr, Osman ÇELİK. "Erzurum Peynirleri - Erzurum Portalı - Erzurum Haberleri - K". Erzurum Peynirleri - Erzurum Portalı - Erzurum Haberleri - K (in Turkish). Retrieved 2021-04-25.
- ↑ "Untitled Document". acar.coolpage.biz. Retrieved 2021-04-25.
- ↑ "Dorak Peyniri". www.koycobani.com. Archived from the original on 2021-04-25. Retrieved 2021-04-25.
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
