What is Kırklareli Eski Kaşar Peyniri?
A mature hot-stretched kaşar from Kırklareli, aged for at least six months in linen sacks in cold cellars. Made from cow milk alone or a traditional blend of sheep, goat, and cow milk. Each wheel weighs at least 9 kg. Complex and buttery, with hazelnut, aged dairy, and herbal-fruity notes from Thracian flora.
Taste, aroma, and texture
Firm and slightly granular. Slices cleanly and becomes elastic when warmed. The hard rind is scraped away before sale. Interior ranges from straw-yellow to amber. Wheels weigh at least 9 kg.
Fruity and lactic notes are equally dominant; hazelnut, aged dairy, and herbal-fruity tones from Thracian flora create a buttery profile. Earthy and herbal notes are equally strongly present. Animal notes are present. No smoky character.
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 Kırklareli Eski Kaşar 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
- Sliced into sandwiches, cheese plates, or breakfast boards.
- Grated over soups, pasta, or baked vegetables.
- Melted into toasties, omelettes, or potato dishes.
What pairs with Kırklareli Eski Kaşar Peyniri?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Grissini
- Butter Cracker
- Whole Wheat Cracker
- Sesame Cracker
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 Kırklareli Eski Kaşar PeyniriStory and origin
Kaşar production in Kırklareli dates to at least the 18th century and evolved from Balkan cheesemaking traditions. The eski, or aged, style requires at least six months of maturation in linen sacks in cold cellars, a production detail that separates it from ordinary kaşar. 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.
