Turkish peynir is a white cheese that comes in many different forms. It can be soft or hard, medium-fat or no fat. Traditionally it is made from sheep’s milk. When I came to Australia I missed it so much.
Out of all the feta cheeses available to me here, the Bulgarian is the closest and the best I’ve found. It’s sharp, it’s creamy, and has a beautiful flavour. I think the Bulgarians owe me for using so much of their feta — we have tons of it at work! If I have no feta in the fridge it makes me feel as though I have no food at all. I could live on a little feta, a little tomato, and some Turkish bread to go with it.
This gözleme combines my favourite foods.