Village Cheese

On a Turkish breakfast table, cheese isn't a side dish, it's the center of things, and it's rarely just one kind. A kahvaltı (breakfast) table sets out several at once: something salty, something aged, something fresh, something spread. That's not variety for its own sake. It's tradition and it's why we don't make one cheese, we make a table's worth.

We start with milk we trust, from herds that graze the way they always have. From there, each cheese follows its own method, most of them centuries old: brined, aged, braided, strained slow into labneh.