Carra Peyniri

Aged in clay pots underground for a minimum of six months, Carra Peyniri offers an earthy, tangy profile that is cheaper than the typical rival by 15% per kilogram. This ancient southeastern cheese develops a robust, crumbly texture—pioneering 200 years of tradition in each 250g pot. Named after the clay vessels, it retains 30% more moisture than Abaza Peyniri, resulting in a creamier finish that rivals aged cheddars.