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High-protein, salty white cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thin) of Balıkesir cheese (30 g) has 87 calories. That works out to 290 calories per 100 g. It contains 0.6 g of carbs, 5.6 g of protein, 6.9 g of fat and 0 g of fiber. Its 156 mg of Calcium covers 16% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (thin) · 30 g
87
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
5.6g
· 11% DV
Fat
6.9g
· 9% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 26% · Fat 71%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 4.44 g | 22% |
| Trans fat | 0.24 g | |
| Sodium | 330 mg | 14% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (thin) | 30 g | 87 kcal |
| 1 slice (thin) | 20 g | 58 kcal |
| 1 piece (small) | 25 g | 73 kcal |
| 1 slice (medium) | 30 g | 87 kcal |
| 1 slice (thick) | 45 g | 131 kcal |
| 1 piece (medium) | 50 g | 145 kcal |
| 1 serving (medium) | 60 g | 174 kcal |
| 1 piece (large) | 80 g | 232 kcal |
| 100 g | 100 g | 290 kcal |
| 1 serving (large) | 100 g | 290 kcal |
| ½ piece (half) | 125 g | 363 kcal |
Calculated from 290 calories per 100 g.
Balıkesir cheese is a salty white cheese associated with the Balıkesir region of Turkey. It is classified as a processed dairy product on this food page; its texture and production details can vary by producer.
Balıkesir cheese has a salty, savory flavor and a white-cheese texture. The exact firmness and intensity can vary between products, so taste a small piece before adding extra salt to a recipe.
Balıkesir cheese is not necessarily made from just one type of milk. The milk used can vary by producer and product, so there is no single milk type that applies to every Balıkesir cheese.
Balıkesir cheese and feta are both salty white cheeses, but they are not interchangeable names for the same cheese. Their milk, texture, brining, and flavor can differ, so feta may taste sharper or saltier in a recipe.
Balıkesir cheese is often served in slices as part of a Turkish-style breakfast, alongside bread, olives, tomatoes, and cucumber. Pairing it with unsalted foods helps keep the meal from becoming overly salty.
Yes, Balıkesir cheese works in börek, omelets, and baked dishes. Crumble or slice it into the filling, and taste it first so you can adjust the recipe’s added salt.
Balıkesir cheese softens when heated but does not usually melt into the smooth, stretchy texture of a melting cheese. It is better suited to fillings and baked dishes where a soft, crumbly texture works.
Keep Balıkesir cheese covered in the refrigerator after opening. If it came in brine, store it in that brine; otherwise, use an airtight container to help prevent the cheese from drying out.
Yes, you can freeze Balıkesir cheese, though freezing may make its texture more crumbly or watery after thawing. Use thawed cheese in cooked dishes such as börek rather than relying on it for neat slices.
Balıkesir cheese provides protein, but it is also salty, so the amount you eat matters if you are limiting sodium. Choose a portion that fits your needs, especially if a clinician has advised you to restrict salt.
Vitamins
B12
0.33µg · 14% DV
Vitamin A
78µg · 9% DV
B2
0.1mg · 8% DV
Biotin
0.9µg · 3% DV
Minerals
Calcium
156mg · 16% DV
Phosphorus
108mg · 15% DV
Sodium
330mg · 14% DV
Zinc
0.78mg · 7% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 slice (thin) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Balıkesir cheese is a salty white cheese associated with Balıkesir, a province in north-western Turkey. It is made by curdling milk and salting the curds; texture can vary between producers and local styles. In Turkey, it is commonly served at breakfast with bread and olives, and can also be crumbled into salads or used in pastries. Its savoury, full flavour works well in simple meals, while a slice with fresh vegetables makes an easy snack.
It is notably protein-rich, with 18.5 g of protein per 100 g. Since it is salty, pair it with unsalted bread or fresh produce and go easy on other salty ingredients when cooking with it.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
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.
Contains these allergens:
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
SATURATED
4.44g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.