Kasar Peyniri

Kasar Peyniri delivers a semi-hard, stretchy texture that melts beautifully, making it the go-to cheese for toasted sandwiches and pide. Aged between three to nine months, it develops a nutty sharpness that intensifies over time. Its annual production volume exceeds 180,000 metric tons, ranking it second only to Beyaz Peynir. In a direct comparison, Kasar contains about 30% less moisture than its fresh counterpart, yielding a firmer bite ideal for grilling. The youngest versions, known as fresh kasar, offer a milder, elastic consistency that behaves similarly to mozzarella. Overall, it offers a versatile alternative to Beyaz Peynir, especially for cooked dishes.