Turkish cuisine · Breakfast & Eggs

Van Herb Cheese

Salty sheep's milk cheese from Van, cured with wild mountain herbs and aged, sliced for breakfast.

Ingredients · for 6 servings

• 600 g sheep's milk cheese, whole piece
• 1 bunch wild garlic or chives
• 1/2 bunch parsley
• 1/2 bunch dill
• 2 tbsp coarse salt
• 3 tbsp olive oil
• 1 flatbread
• 8 olives

Instructions

1. Soak the sheep's milk cheese in cold water for at least 2 hrs., ideally overnight, changing the water twice to reduce its saltiness.
2. Wash the herbs, spin thoroughly dry and chop very finely – damp herbs would spoil the cheese.
3. Drain the cheese well, pat dry and crumble into coarse chunks by hand.
4. Gently mix the cheese chunks with the herbs and coarse salt in a bowl and press firmly into a clean screw-top jar in layers until no air bubbles remain visible.
5. Cover with olive oil, seal and let mature in the refrigerator for at least 1 week, ideally 3–4 weeks, until the herb aroma has permeated the cheese.
6. To serve, arrange in slices or chunks on a plate, drizzle with olive oil and serve with olives and fresh flatbread.