What is Pınarbaşı Uzunyayla Çerkes Peyniri?
A semi-hard traditional cheese from the Uzunyayla plateau spanning Pınarbaşı/Kayseri and Kangal–Şarkışla/Sivas, made by Circassian communities since their migration to Anatolia in the 19th century. Produced from a blend of cow and sheep milk using a fermented-whey curdling method specific to Circassian cheesemaking. Mildly acidic, with a crust that develops within days of production.
Taste, aroma, and texture
Semi-hard and breaks without stretching. A firm crust develops within days, while the cross-section becomes drier with age. Pale white to ivory interior. No elastic pull; it breaks rather than stretches.
Lactic and earthy notes are equally dominant; mildly acidic and creamy, with a faint yeasty note from fermented-whey curdling. Animal notes are notable. Herbal and fruity notes are faint. 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 Pınarbaşı Uzunyayla Çerkes 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 breakfast or regional cheese plates.
- Grilled briefly or warmed for a softer texture.
- Used in sandwiches, flatbreads, or warm appetisers.
What pairs with Pınarbaşı Uzunyayla Çerkes Peyniri?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Butter Cracker
- Whole Wheat Cracker
- 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 Pınarbaşı Uzunyayla Çerkes PeyniriStory and origin
After the Circassian exodus from the Caucasus in the 19th century, communities settled on the Uzunyayla plateau and continued making cheese using the fermented-whey curdling technique brought from the Caucasus. The protected designation preserves both this production tradition and the defined Uzunyayla plateau zone. Registered as a geographical indication in Turkey.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
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.
