Cecil cheese (thin slice) Calories

Cecil cheese comes from eastern Turkey and is particularly associated with Erzurum. It is a regional cheese that may also be called civil cheese in some local contexts.

Traditional Cecil cheese is made by heating and working curds until they form long, separable strands. The cheese may then be shaped and salted; the thin-slice version is simply cut into a convenient serving form.

You can eat Cecil cheese as it is, add a slice to bread, or serve it on a cheese board. Its stringy texture also works well in cold sandwiches, where the slice can be pulled apart easily.

Cecil cheese has a milky, savory taste, and it can be noticeably salty depending on how it was made and stored. Its most distinctive feature is its fibrous, string-like texture rather than a creamy consistency.

Cecil and civil cheese are names sometimes used for similar stringy cheeses, especially in eastern Turkey. Local naming and production can differ, so the terms do not guarantee that every product is exactly the same.

Keep Cecil cheese refrigerated and close its packaging tightly. Once opened, transfer the slices to an airtight container and follow the storage directions on the package; discard the cheese if its smell or texture changes noticeably.

Yes, Cecil cheese can be frozen, but thawing may change its moisture and stringy texture. Wrap the slices airtight before freezing, and consider using thawed cheese in a cooked dish rather than expecting its original texture in a cold sandwich.

Cecil cheese softens when heated and its strands may stretch, but it usually does not melt into a smooth, creamy sauce. For toast or warm bread, use a thin slice and heat it briefly.

Cecil cheese may contain lactose; the amount varies with how it is made and how long it is stored. Do not assume it is lactose-free based on its traditional style—people with lactose intolerance should use the product’s specific information to guide their choice.