Herbed Cheese (Van Herbed Cheese)
Penîrê Wanê
A centuries-old herbed cheese (penîr) from Kurdish villages of Van. The wild herbs have natural antibiotic properties that extend the cheese's shelf life. Semi-hard, salty, with a strong herb aroma; a staple of Kurdish/Eastern Anatolian breakfast spreads.
Serves
Makes a batch / breakfast item
Difficulty
Hard
Method
Use rennet to coagulate the raw sheep's milk.
Mix the gathered mountain herbs into the curds.
Drain and press the herbed curds.
Brine the pressed cheese in salt.
Mature the cheese underground for about 2-3 months (traditionally buried) before serving as a breakfast item.