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Traditional Turkish milk cheese; a source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Bökelek cheese (40 g) has 106 calories. That works out to 264 calories per 100 g. It contains 1.3 g of carbs, 7 g of protein, 8.1 g of fat and 0 g of fiber. Its 204 mg of Calcium covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 40 g
106
KCAL / 40G
Carbs
1.3g
· 0% DV
Protein
7g
· 14% DV
Fat
8.1g
· 10% 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 5% · Protein 26% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 4.96 g | 25% |
| Trans fat | 0.25 g | |
| Sodium | 276 mg | 12% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7 g | 14% |
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 serving (medium) | 40 g | 106 kcal |
| 1 tablespoon (shredded) | 15 g | 40 kcal |
| 1 piece (small) | 25 g | 66 kcal |
| 1 piece (thick) | 50 g | 132 kcal |
| 1 serving (large) | 75 g | 198 kcal |
| 1 cup (grated) | 90 g | 238 kcal |
| 100 g | 100 g | 264 kcal |
| 1 serving (extra large) | 120 g | 317 kcal |
Calculated from 264 calories per 100 g.
Bökelek cheese is a traditional Turkish milk cheese. The name alone does not specify one standardized recipe, milk type, texture, or aging method, so those characteristics can differ between makers and regional versions.
Bökelek cheese is Turkish, but the name by itself does not establish one specific place of origin. To find where a particular cheese was made, use the producer and origin information on its packaging.
Bökelek cheese is made from milk using a traditional cheese-making process. There is not one universally standardized method identified by the name, so the milk, setting, draining, and any aging steps can vary by producer.
No, Bökelek cheese and çökelek should not be treated as interchangeable names. Çökelek is a distinct Turkish cheese product; check the product name and maker’s description rather than assuming a Bökelek cheese has the same ingredients or texture.
Bökelek cheese can vary in taste and texture because the name does not fix a single recipe or aging period. Check the maker’s description and the cheese itself for clues about its saltiness, firmness, and suitability for your dish.
Bökelek cheese can be served with bread as part of a Turkish-style breakfast or used in a meal. Since saltiness and texture can vary, taste it before pairing it with other salty foods or seasoning a recipe.
Yes, Bökelek cheese can be used as a börek filling. Crumble or mash it and combine it with herbs if desired; taste the mixture before adding salt, because the cheese’s saltiness varies by product.
Keep Bökelek cheese refrigerated in a clean, covered container, and follow the storage directions on its packaging. Avoid leaving it at room temperature for long periods, and discard it if its smell, color, or surface changes noticeably.
Yes, Bökelek cheese can be frozen, although thawing may change its texture or make it release moisture. It is often more suitable to use thawed cheese in cooked dishes such as börek than to serve it plain.
Bökelek cheese provides protein and calcium as a milk cheese. It can be part of a varied eating pattern, but its salt content may differ between products, so people limiting sodium should check the specific product information.
Vitamins
B12
0.44µg · 18% DV
B2
0.11mg · 8% DV
Vitamin A
76µg · 8% DV
B5
0.17mg · 3% DV
Minerals
Calcium
204mg · 20% DV
Phosphorus
136mg · 19% DV
Sodium
276mg · 12% DV
Selenium
6µg · 11% DV
Potassium ⭐
42mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 calories in 1 serving (medium) (40 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.
Bökelek cheese is a traditional Turkish milk cheese. Its preparation and texture can vary by producer, so it may be soft or firm enough to crumble. The flavour is generally savoury, with a mild tang, and its saltiness can also vary.
In Turkey, it fits naturally on a breakfast table with bread, tomatoes and olives, and can also be used as a filling for börek or gözleme. It provides protein and calcium, while also being relatively rich in fat. Try it with fresh vegetables and herbs; a modest portion alongside a generous salad makes a balanced, satisfying meal.
High
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 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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.96g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.