Fig. 1

This traditional cheese which is made of raw ewe milk in the fertile meadows of the Aegean Region is produced by means of the application of the maturation process in which the cheese is matured in brine in sheepskin. Nowadays, this maturation is facilitated through the mixture of goat’s and cow’s milks into sheep’s milk in canisters. However, sheepskin bryndza is still produced in small amounts in villages. Differently from feta cheese, the slightly yellow colour of bryndza cheese and the pores on it are the indicators of its upper-level quality. In the Aegean Region, this cheese is eaten at breakfast, inside pasta and salads. (Aegean Tulum cheese. Ödemiş. January 20, 2020)