1 slice (medium) of Antep cheese (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 0.8 g of carbs, 6.6 g of protein, 7.5 g of fat and 0 g of fiber. Its 144 mg of Phosphorus covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Antep cheese?

Antep cheese is a regional Turkish cheese associated with Gaziantep. It is a salty, semi-hard cheese, typically sold in firm ivory-white pieces; its smooth surface can give way to a slightly fibrous texture when cut. Recipes and milk sources may vary by producer.

In Turkey it is commonly served at breakfast with bread, olives and fresh vegetables, and it also works well in a toasted sandwich or savoury pastry. Its protein comes alongside a substantial amount of fat, so a modest slice can add plenty of flavour. If you find it too salty, briefly soaking a portion in water can mellow it before serving.

Antep cheese Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

2.5g

· 1% DV

Protein

22g

· 44% DV

Fat

25g

· 32% 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 27% · Fat 70%

Antep cheese Vitamins & Minerals

Vitamins

B12

1.5µg · 63% DV

Vitamin A

250µg · 28% DV

0.35mg · 27% DV

0.5mg · 10% DV

Minerals

Phosphorus

480mg · 69% DV

Calcium

650mg · 65% DV

Sodium

950mg · 41% DV

Zinc

4mg · 36% DV

How Nutritious Is Antep 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

Medium

38/ 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.

Antep 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 Antep cheese

To burn the 320 calories in 100 g:

🚶

79min

Walking (5 km/h)

🏃

33min

Running (8 km/h)

🚴

44min

Cycling

🏊

37min

Swimming

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

Is Antep cheese Processed?

NOVA 2

Minimally 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 Antep 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 Antep cheese Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Antep cheese Fat Profile

SATURATED

15.5g

MONOUNSATURATED

7.2g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 2.8:1

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

Compare Antep cheese

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Antep cheese vs Tulum Cheese50 kcal fewer per 100 g

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Foods Similar to Antep cheese

🥒

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🧀

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🥛

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64 kcal

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Frequently Asked Questions About Antep cheese

What is Antep cheese?

Antep cheese is a traditional regional cheese associated with Gaziantep in southeastern Turkey. It is usually salty and semi-hard, and is often made with sheep’s milk. Its exact texture and milk blend can vary between producers.

How do you eat Antep cheese?

Antep cheese is commonly sliced for breakfast and served with bread, tomatoes, or olives. If its saltiness is strong, soak the slices in cold water first. It also works crumbled or sliced into salads, börek, and sandwiches.

Is Antep cheese the same as Urfa cheese?

No. Antep cheese and Urfa cheese are distinct regional cheeses, even though both can be salty and made with sheep’s milk. Their production traditions and texture differ, and the exact differences vary by producer.

How do you remove salt from Antep cheese?

Soak sliced Antep cheese in cold water to draw out some of its salt. Taste a piece and replace the water if it is still too salty; thicker pieces take longer. Drain and pat the cheese dry before serving.

Can you cook with Antep cheese?

Yes, Antep cheese can be used in börek, gözleme, and hot sandwiches. It softens when heated but does not necessarily melt into a smooth, stretchy layer, so combine it with other cheeses if a more elastic filling is wanted.

How should you store Antep cheese after opening?

Keep Antep cheese refrigerated in a sealed container, ideally submerged in its original brine. If it came without brine, wrap it well or use an airtight container to prevent drying and odor transfer. Use clean utensils when serving.

What milk is Antep cheese made from?

Traditional Antep cheese is often made from sheep’s milk, but some producers use goat’s milk, cow’s milk, or blends. The milk used is not identical across all products, so check the package if the source matters to you.

Can you fry Antep cheese?

Yes, you can pan-fry Antep cheese, but it may soften and brown rather than turn fully runny. Cut it into slices and cook briefly in a lightly oiled hot pan. Soak it first if the saltiness is too strong.

Can Antep cheese be frozen?

Yes, Antep cheese can be frozen, although thawing may make it drier or more crumbly. Portion it before freezing and seal it tightly. Thaw it in the refrigerator, then use it in cooked dishes if the texture has changed.

What does Antep cheese taste like?

Antep cheese tastes savory and distinctly salty, with a firm, slightly fibrous texture. Its flavor can be milder or stronger depending on the milk and how it was made or stored. Pair it with plain bread or fresh vegetables to balance the salt.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026