What is Savaştepe Mihaliç Kelle Peyniri?
A hard, brine-ripened kelle cheese from Savaştepe, Balıkesir, made from sheep and cow milk or cow milk alone. The traditional shaping method involves hanging the pressed curd in cloth to drain, forming the spherical kelle shape. Hard rind, yellowish interior with irregular pores up to 10 mm wide. Granular and concentrated with extended ageing.
Taste, aroma, and texture
Hard, with a sturdy yellow rind and a yellowish to off-white interior containing irregular pores up to 10 mm wide. Granular and crumbly with extended ageing. The spherical kelle shape defines its appearance.
Earthy and animal notes are equally dominant; concentrated aged sheep and cow milk, with a peppery, briny finish from long brine maturation. Lactic and herbal notes are present. Fruity and smoky notes are faint.
Cheesepedia taste profile
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A general profile can describe Savaştepe Mihaliç Kelle 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 regional cheese plates or breakfast boards.
- Grilled or pan-fried for a firm savoury bite.
- Grated or crumbled over salads, eggs, or vegetables.
What pairs with Savaştepe Mihaliç Kelle Peyniri?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Butter Cracker
- Mini Sesame Bagel
- Breadstick
- Plain Chips
- Tortilla Chips
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 Savaştepe Mihaliç Kelle PeyniriStory and origin
Mihaliç cheese takes its name from the old Ottoman name of Bursa’s Karacabey district, where the style first developed before spreading westward into Balıkesir. The Savaştepe variety adapted the original Mihaliç tradition to local milk conditions. 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.
