1 slice (medium) of Aged Kashar Cheese (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 0.8 g of carbs, 7.8 g of protein, 8.4 g of fat and 0 g of fiber. Its 240 mg of Calcium covers 24% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Aged Kashar Cheese?

Aged Kashar Cheese is the matured form of kaşar, a Turkish cheese made from milk. As it ages, it becomes firmer and develops a deeper, more concentrated flavour; the exact milk blend and maturation style can vary by producer and region.

Its savoury, salty taste works well in thin slices with bread, olives and fresh vegetables, or grated over pasta and baked dishes. In Turkey it may appear at breakfast or as part of a spread for guests; elsewhere, serve it on a cheese board or use it where you want a punchier cheese. It is protein-rich but also fairly rich in fat, so a modest portion with fruit or salad makes a balanced pairing.

Aged Kashar Cheese Nutrition Facts

Selected: 100 g

370

KCAL / 100G

Carbs

2.5g

· 1% DV

Protein

26g

· 52% DV

Fat

28g

· 36% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 3% · Protein 28% · Fat 69%

Aged Kashar Cheese Vitamins & Minerals

Vitamins

B12

1.6µg · 67% DV

Vitamin A

260µg · 29% DV

0.35mg · 27% DV

0.45mg · 9% DV

Minerals

Calcium

800mg · 80% DV

Phosphorus

520mg · 74% DV

Sodium

1100mg · 48% DV

Zinc

4mg · 36% DV

How Nutritious Is Aged Kashar Cheese?

Nutrient density

High

65/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

33/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Aged Kashar Cheese Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Aged Kashar Cheese

To burn the 370 calories in 100 g:

🚶

92min

Walking (5 km/h)

🏃

38min

Running (8 km/h)

🚴

50min

Cycling

🏊

43min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Aged Kashar Cheese Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Aged Kashar Cheese Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Aged Kashar Cheese Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Aged Kashar Cheese Fat Profile

SATURATED

18.5g

MONOUNSATURATED

7.2g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 2.9:1

Below the ideal 4:1 — a good omega balance.

Compare Aged Kashar Cheese

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Aged Kashar Cheese vs Tzatziki310 kcal more per 100 g

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Aged Kashar Cheese vs Cheddar Cheese32 kcal fewer per 100 g

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Aged Kashar Cheese vs Tulum CheeseSame calories per 100 g

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Aged Kashar Cheese vs Milk306 kcal more per 100 g

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Foods Similar to Aged Kashar Cheese

🥒

Tzatziki

60 kcal

🧀

Cheddar Cheese

402 kcal

🧀

Tulum Cheese

370 kcal

🥛

Milk

64 kcal

🥛

Yogurt

61 kcal

🥛

Cream

340 kcal

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White Cheese

270 kcal

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Cecil Cheese

320 kcal

Frequently Asked Questions About Aged Kashar Cheese

What does aged Kashar cheese taste like?

Aged Kashar cheese tastes savory, tangy, and more concentrated than young Kashar. Its firm texture and pronounced saltiness make it suitable for eating in thin slices or grating over dishes.

How is aged Kashar cheese made?

Aged Kashar cheese is made by preparing Kashar cheese and then letting it mature. As it ages, it loses moisture, becomes firmer, and develops a deeper, sharper flavor.

Can you use aged Kashar cheese instead of Parmesan?

Yes, aged Kashar cheese can replace Parmesan in many grated applications, such as pasta or soups. It has a distinct Turkish Kashar flavor, so the result will taste different; start with less if you are unsure about its saltiness.

Does aged Kashar cheese melt well?

Yes, aged Kashar cheese melts, though its lower moisture and strong flavor make it behave differently from a mild melting cheese. Grate it for toast, baked dishes, or sauces, and combine it with a milder cheese if you want a subtler result.

How should you store aged Kashar cheese after opening?

Wrap aged Kashar cheese so the cut surface is protected from air, then keep it refrigerated in a covered container. A layer of cheese paper or parchment helps limit drying while avoiding a tightly damp wrap.

Can you freeze aged Kashar cheese?

Yes, aged Kashar cheese can be frozen, but thawing may make its firm texture crumbly. Freeze it in portions and use the thawed cheese grated or melted rather than expecting neat slices.

What milk is aged Kashar cheese made from?

Aged Kashar cheese may be made from cow’s milk, sheep’s milk, or a blend, depending on the producer. The milk used and the maturation process both influence the cheese’s flavor and texture.

Is the rind on aged Kashar cheese edible?

The rind on aged Kashar cheese may be edible if it is a natural part of the cheese and is clean. Remove it if it is waxed, coated, unusually hard, or not intended to be eaten.

Why is aged Kashar cheese saltier than fresh Kashar?

Aged Kashar cheese often tastes saltier because its lower moisture makes its flavor more concentrated, and salt is part of cheesemaking. The actual saltiness varies between products, so taste it before adding more salt to a recipe.

How is aged Kashar cheese different from Kasseri?

Aged Kashar cheese and Kasseri are related-style cheeses, but they are not always the same product. Their milk, production methods, aging, and texture can differ, so a recipe may not taste or melt exactly the same when one replaces the other.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026