What is Hanak Tel Peyniri?
A stretched-curd string cheese from the Hanak district of Ardahan, made exclusively from the summer milk of Anatolian Brown cows, a cross between native Eastern Anatolian cattle and Swiss Brown. The curd is scalded in salted water and hand-drawn into long, shiny, pale-yellow threads. Stored in brine. The thread structure depends on the fat and protein composition of Anatolian Brown summer milk.
Taste, aroma, and texture
Elastic and fibrous, with long, shiny, pale-yellow threads that pull apart without breaking. Stored in brine. Melts smoothly when heated. The thread-pulling structure is the defining visual and textural feature.
Lactic notes are strongly dominant; clean, fresh milk is supported by a faint buttery note from summer pasture milk. Herbal notes are faint. Animal, earthy, fruity, and smoky notes are barely detectable.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Hanak Tel Peyniri, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Pulled into strands and served on breakfast plates.
- Used in salads, cold appetisers, or meze-style plates.
- Melted lightly in flatbreads, toasties, or warm pastries.
What pairs with Hanak Tel Peyniri?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Butter Cracker
- Mini Sesame Bagel
- Grissini
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Hanak Tel PeyniriStory and origin
Produced in Hanak, Ardahan since at least the early 20th century. The thread structure depends on the fat and protein make-up of Anatolian Brown summer milk, which becomes richer during the high-pasture grazing season. Hanak’s pastures include more than 30 named wild plant species that shape the milk’s quality. Registered as a geographical indication in Turkey.
Storage and serving
- Store in the fridge, in brine or sealed packaging.
- Air travel: suitable only in leak-proof packaging.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
