Itimat Smoked (Isli) Cheese
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A local cheese produced by Circassian families in regions such as Düzce and Adapazarı by processing cow or sheep milk. Fermented milk is sliced and thrown into water, dried. Then, the obtained Circassian cheese is put in the basket and after it takes its shape, it is hung a little above the embers of the wood fire and dried by the heat and heat of the wood fire and smoked.
This method not only adds a distinct flavor to Circassian cheese, but also ensures that the cheese is long-lasting and durable. Smoked cheese, produced by smoking, is a dairy product that will become the indispensable taste of your tables with its delicious smell and aroma.