What is Maraş Parmak / Sıkma Peyniri?
A hot-pressed, semi-hard cheese from Kahramanmaraş, shaped by squeezing scalded curd between two fingers into small oval parmak pieces of 30–80 g. Made from cow, sheep, and/or goat milk. Semi-hard, elastic, and suitable for grilling. Smooth, pale surface with visible finger-press marks.
Taste, aroma, and texture
Semi-hard, elastic, and squeaky. Can be grilled or fried without fully melting. Smooth, pale exterior with visible finger-press marks. Pale white to ivory interior.
Lactic notes are dominant; clean and milky, with light creamy freshness from Maraş pastures. Herbal and fruity notes are faint. Animal, earthy, 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 Maraş Parmak / Sıkma 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
- Grilled or pan-fried and served warm.
- Sliced into breakfast plates or regional cheese boards.
- Used in flatbreads, sandwiches, or hot appetisers.
What pairs with Maraş Parmak / Sıkma Peyniri?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Mini Sesame Bagel
- Butter Cracker
- Puffed Corn Cake
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 Maraş Parmak / Sıkma PeyniriStory and origin
The oldest official record of parmak peyniri production in Kahramanmaraş dates to 1969, though the cheese is known to predate that in rural yaylacılık communities. The finger-squeeze shaping technique has been passed down among producers for generations. 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.
