String Cheese And Turkey: The Perfect Pairing

Turkey is a versatile meat that can be enjoyed in many ways, but one of the most popular is in a sandwich. When it comes to choosing a cheese to go with turkey in a sandwich, there are several options to consider. Firstly, it is important to consider the flavour of the turkey. If the turkey is packed with flavour or smoky, a mild, young cheese is the best pairing. Some great options include Edam, Monterey Jack, and Havarti. To truly elevate the sandwich, Provolone Dolce, a stretched curd cheese from southern Italy, is recommended. On the other hand, if the turkey is more subtle, a slightly more complex cheese can be used, such as Pecorino Romano, Provolone Piccante, Pepper Jack, or Asiago. For those feeling adventurous, a mild blue cheese like Gorgonzola Dolce or Cambozola can add a little spice. When it comes to string cheese specifically, Chechil, a type of Turkish string cheese, is a unique option with a rich history. It has a chewy texture and a salty, slightly smoky flavour, making it a popular choice among cheese lovers.

Chechil: Turkish String Cheese

Chechil, also known as "Çeçil" or "Çeçil Peyniri" in Turkey, is a unique type of string cheese that has been enjoyed in many cultures for centuries. It is believed to have originated in the Middle East, specifically in the region that is now Turkey, and was likely developed by nomadic tribes to preserve milk and cheese during long journeys. The stretching and twisting of the cheese curds allowed it to be stored for longer without spoiling. Today, it is popular in several countries, including Turkey, Azerbaijan, Georgia, Armenia, Iran, Russia, and the United States.

Chechil is made by heating milk and adding rennet to create curds. These curds are then stretched and twisted into long, thin strands while still hot, creating a rope-like texture. The cheese is then soaked in a brine solution to add salt and flavour before being hung to dry. This process results in a chewy texture and a salty, slightly smoky flavour. It has a distinct aroma similar to other types of string cheese or mozzarella.

When it comes to pairing Chechil, it goes well with a variety of foods. It is commonly enjoyed as a snack on its own or paired with olives, pickles, and bread. It is also a popular ingredient in salads, sandwiches, and other dishes. For those with a sweet tooth, pairing Chechil with honey or fruit preserves can help balance out its salty flavour.

If you're looking for alternatives to Chechil, there are a few options. Mozzarella cheese, for instance, has a similar texture and can be used in similar dishes. String cheese is another alternative with a comparable texture and flavour. Lastly, Oaxaca cheese, a pasta filata cheese from Mexico, has a similar appearance to Italian mozzarella and can be used as a substitute.

Best cheeses for a turkey sandwich

Turkey is a versatile meat that pairs well with many different types of cheese. Here are some of the best cheeses to use when making a turkey sandwich:

Mild Cheeses

If your turkey is packed with flavour or is smoky, a mild young cheese is the best pairing. You don't want to overload your taste buds with too many strong flavours. Some great options for mild cheeses to pair with turkey include Edam, Monterey Jack, and Havarti.

Complex, mature cheeses

If your turkey is more subtle, you can opt for a slightly more complex cheese. Some great options in this category include Pecorino Romano, Provolone Piccante, Pepper Jack, and Asiago. Asiago is a mountain-style cheese from Veneto in Italy. It has a flavour that ranges from sweet to buttery, tangy, and slightly salty.

Blue cheese

If you're feeling adventurous, a mild blue cheese like Gorgonzola Dolce or Cambozola can add a little spice to your turkey sandwich. These cheeses are great gateway blues for those who are new to this style of cheese.

Robust, washed rind cheeses

This option is for the adventurous foodies out there. Washed-rind cheeses tend to have a more robust aroma and a more pronounced flavour than unwashed cheeses. Some semi-hard examples that would pair well with mild turkey include Gruyère, Raclette, and Fontina. For an out-of-this-world experience, choose Beaufort, a French pressed cooked raw milk cheese from the Savoie region.

String cheese

String cheese, such as the Turkish variety Chechil, can also be a good option for a turkey sandwich. Chechil has a chewy texture and a salty, slightly smoky flavour. It is often enjoyed as a snack on its own but can also be used in sandwiches.

Classic cheeses

Of course, you can't go wrong with classic cheeses like Swiss or cheddar. Swiss cheese is a popular choice for meat sandwiches, and cheddar pairs well with smoked turkey.

When making a turkey sandwich, it's important to consider the flavour of your turkey and choose a cheese that will complement it without overwhelming it. You can also experiment with different types of bread, condiments, and additional ingredients to create the perfect sandwich.

Grilled cheese sandwich with turkey

A grilled cheese sandwich with turkey is a delicious and easy meal to make. It's a twist on the classic grilled cheese sandwich and can be a great way to use up leftover turkey. Here's a step-by-step guide to making the perfect grilled cheese sandwich with turkey:

Ingredients:

• Bread (soft white bread, wholemeal bread, or sourdough bread)
• Cheese (provolone, Monterey Jack, Havarti, or Pepper Jack)
• Deli-sliced turkey (buffalo style or regular)
• Butter or mayonnaise
• Optional: tomatoes, lettuce, cranberry sauce, bacon, avocado

Instructions:

• Choose your bread: Soft white bread or wholemeal bread works well for this sandwich. A thick, dense bread with a thicker crust will hold the ingredients together better and add a nice texture if you decide to grill the sandwich.
• Spread the condiments: You can use butter or mayonnaise on the outside of the bread. Some people prefer butter, while others opt for mayonnaise as it adds moisture and a nice crunch. Spread your chosen condiment on one side of each slice of bread.
• Assemble the sandwich: Place one slice of bread, condiment-side down, in a pan. Add the turkey and cheese. If you'd like, you can also add some sliced tomatoes and lettuce for extra freshness. Place the other slice of bread on top, condiment-side up.
• Grill the sandwich: Cover the sandwich and cook it on a griddle or in a non-stick pan over medium-high heat. Grill the sandwich until it reaches your desired level of toasting. You can also butter the outside of the sandwich and cook it in a panini press or sandwich maker.
• Serve and enjoy: Grilled cheese sandwiches with turkey go well with a variety of sides, such as coleslaw, soup, or tomato soup. Cut your sandwich in half and serve it with your chosen sides.

Feel free to experiment with different types of cheese and add-ins to create your perfect grilled cheese sandwich with turkey!

Popular Turkish cheeses

Turkey is known for its love of cheese, which is considered a critical part of the Turkish culinary tradition. Typically, between one and three types of cheese are consumed at breakfast, and cheese is also often eaten at lunch and dinner.

The base for Turkish cheeses is white cheese, which can be made from cow, sheep, or goat's milk. It can be hard or soft, and made from whole milk or half. This type of cheese is often consumed as a meze by itself or with watermelon or melon during the summer months. It is also added to pastries, salads, and baked goods.

Beyaz Peynir

Beyaz Peynir, or simply Beyaz, is a white cheese that is often compared to Greek Feta. However, it is important to note that only white cheeses that are 100% sheep's milk or up to 30% goat's milk can be called Feta. Beyaz Peynir is made by curdling fresh milk with rennet, then straining, moulding, and maturing it in brine for at least three months. The higher the fat content, the smoother the cheese, making it better for spreading on toast. Beyaz with lower fat content is firmer and better for crumbling over a salad or serving with melon and a glass of rakı. It is typically produced in Ezine in Çanakkale, or more broadly in the region of Thrace.

Kaşar

Kaşar is a popular cheese in Turkey, especially in the Thracian region. It is often served at breakfast or used in a tost (grilled cheese sandwich). Kaşar is made by boiling milk curds in saltwater, which softens the cheese and gives it a dough-like consistency that can be moulded. The cheese is then divided in half, with one part ready for consumption and the other reserved for ageing. The fresh cheese, known as taze kaşar, has a soft taste and texture similar to mozzarella. The aged cheese, called eski kaşar, is formed into wheels, stacked, and preserved for ageing, resulting in a stronger, harder cheese with a deeper colour.

Tulum

Tulum is a traditional Turkish cheese made from goat's milk. The cheese curds are strained, and the crumbly leftovers are packed into goatskin, which might explain its name, as "tulum" means coveralls or a onesie. It is then left to mature for at least three to six months. Tulum is produced throughout the Black Sea and along the Aegean coasts, with each region having its own variety. The Aegean version is kept in salt water, resulting in a stronger consistency and richer flavour. Tulum is often served at breakfast with toast and jam, or with a glass of rakı.

Lor

Lor is a unique cheese made from the whey leftover from straining milk curds, rather than the curds themselves. It is a dry, crumbly, and relatively unsalted cheese with a subtle flavour. Lor is rarely eaten on its own but is commonly used in pastries such as börek and gözleme. It is also served at breakfast or mixed with spices and herbs for a meze at dinner. Its texture and taste are similar to ricotta or cottage cheese.

Mihalıç (or Kelle)

Mihalıç is one of the older cheeses produced in Anatolia, with origins dating back to the Roman period. It is produced similarly to Kaşar, with the curds strained and placed in warm water to harden. Mihalıç has a slightly firm and elastic texture with small pores. It is often served at breakfast but is also used as a topping for baked dishes due to its salty taste.

Pairing string cheese with other foods

Chechil, or Turkish string cheese, is a unique type of cheese that has been enjoyed in many cultures for centuries. It is made by stretching hot cheese curd into long, thin strings, which are then twisted together to create a rope-like texture. This process of stretching and twisting the cheese allows it to be stored for longer periods without spoiling.

Chechil has a chewy texture and a salty, slightly smoky flavour. It has a distinct aroma similar to other types of string cheese or mozzarella. This versatile cheese can be paired with a variety of foods, including:

• Olives, pickles, and bread
• Salads, sandwiches, and other dishes
• Sweet foods like honey or fruit preserves to balance out the salty flavour
• For a simple yet delicious snack, pair string cheese with olives, pickles, and bread. The briny flavours of olives and pickles will complement the salty, smoky notes of the string cheese, while the bread provides a neutral base.
• Create a refreshing summer salad by adding crumbled string cheese to mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing. The creaminess of the cheese will balance the crispness of the vegetables.
• Make a hearty sandwich by layering string cheese with sliced tomatoes, fresh lettuce, and your choice of meat on a crusty baguette. The cheese will add a savoury element and a satisfying chewy texture to your sandwich.
• For a sweet and savoury appetiser, wrap string cheese with thin slices of prosciutto or Serrano ham and pair it with a drizzle of honey and a handful of almonds. The salty, smoky cheese will be enhanced by the sweet honey and the savoury, umami flavours of the cured meat.
• If you're feeling adventurous, try making a stuffed turkey breast with string cheese. Carefully slice a pocket into a boneless turkey breast and stuff it with string cheese, chopped sun-dried tomatoes, and fresh herbs like basil and oregano. Roast the turkey until it is cooked through, and the cheese is melted and oozing. This dish will be a showstopper at your next dinner party!

Frequently asked questions