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Basma cheese Calories
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Basma cheese (30 g) has 99 calories. That works out to 330 calories per 100 g. It contains 0.6 g of carbs, 6.6 g of protein, 7.8 g of fat and 0 g of fiber. Its 195 mg of Calcium covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Basma cheese?
Basma cheese is a traditional Turkish cheese made by pressing milk curds into shape. Its compact texture makes it easy to slice, and it is typically savoury, with a noticeable cheesy flavour. In Turkey, it can be served at breakfast with bread, tomatoes and olives, or added to sandwiches and salads. For English-speaking readers elsewhere, it works much like other firm table cheeses: serve it as part of a simple cheese plate or alongside fresh vegetables.
It provides protein and calcium, and is also relatively high in fat. Pair a modest portion with vegetables or whole-grain bread for a balanced snack or breakfast.
Basma cheese Nutrition Facts
Selected: 100 g
330
KCAL / 100G
Carbs
2g
· 1% DV
Protein
22g
· 44% DV
Fat
26g
· 33% 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 2% · Protein 27% · Fat 71%
Basma cheese Vitamins & Minerals
Vitamins
B12
1.4µg · 58% DV
Vitamin A
260µg · 29% DV
B2
0.32mg · 25% DV
B5
0.42mg · 8% DV
Minerals
Calcium
650mg · 65% DV
Phosphorus
430mg · 61% DV
Sodium
1100mg · 48% DV
Zinc
3mg · 27% DV
How Nutritious Is Basma cheese?
Nutrient density
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.
Satiety score
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.
Basma cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Basma cheese
To burn the 330 calories in 100 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.
Is Basma 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 Basma cheese Contain Allergens?
Contains these allergens:
Which Diets Is Basma 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
Basma cheese Fat Profile
SATURATED
16.5g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Compare Basma cheese
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Frequently Asked Questions About Basma cheese
What is Basma cheese?
Basma cheese is a Turkish cheese made by pressing and shaping drained milk curds. The name refers to pressing, and the finished cheese can vary in firmness and flavor according to the producer’s method.
How is Basma cheese made?
Basma cheese is made by curdling milk, draining the curds, and pressing them into shape. This is a processed dairy food made through cheesemaking; the milk used and any aging step can differ between producers.
Where does Basma cheese come from?
Basma cheese is made in Turkey, but the name does not necessarily identify one standardized regional recipe. Its exact origin and style may depend on the producer, so look for the place of production if you want a locally specific version.
What does Basma cheese taste like?
Basma cheese has a savory, distinctly cheesy flavor and is often salty. Its pressed curd gives it a relatively firm texture, though the exact saltiness and firmness vary with the milk and production method.
How do you eat Basma cheese?
Eat Basma cheese sliced or crumbled, with bread and fresh vegetables, or add it to a cheese board. Its savory flavor also works well in cooked dishes; taste it before adding extra salt to a recipe.
Can you use Basma cheese in börek?
Yes, Basma cheese can be crumbled into börek filling, often with herbs such as parsley. If it tastes salty, leave out added salt; mixing it with a softer cheese can make the filling less firm.
How should you store Basma cheese?
Keep Basma cheese refrigerated in an airtight container or well-wrapped once cut. This helps prevent it from drying out and picking up odors from other foods; take out only the portion you plan to serve.
Can you freeze Basma cheese?
Yes, Basma cheese can be frozen, although thawing may make it drier or more crumbly. Freeze it in small, tightly wrapped portions and thaw it in the refrigerator; the changed texture is usually less noticeable in cooked dishes.
Does Basma cheese melt when heated?
Basma cheese softens when heated, but how smoothly it melts depends on its moisture and firmness. Crumble it over a dish or test a small piece first, especially if you need it to melt evenly into a sauce.
Is Basma cheese the same as feta?
No, Basma cheese is not simply another name for feta. Feta is a Greek brined cheese with its own defined style, while Basma cheese is pressed; their textures and saltiness can differ, so they are not always interchangeable.
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Nutrition data compiled from USDA FoodData Central and scientific sources.