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Fig. 9 | Journal of Ethnic Foods

Fig. 9

From: Identity of cheese: a research on the cheeses of the Aegean Region in Turkey

Fig. 9

Kuru Ezme cheese is produced in the Aydın province of the Aegean Region. Kuru Ezme cheese comes into being after the scratches of feta cheese and bryndza cheese are processed in a machine and pressed into a pattern and made to wait between 6 and 12 months. At the end of this duration, the cheese does not get moulded. It has a sharp aroma resembling that of the French Roquefort. Kuru Ezme cheese is consumed more in Aydın. (Kuru Ezme Cheese. Aydın, February 20, 2020)

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