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Salty, brined, traditional Erzurum civil cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Brined civil cheese (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 0.6 g of carbs, 6.9 g of protein, 7.5 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.
Selected: 1 slice (medium) · 30 g
96
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
6.9g
· 14% DV
Fat
7.5g
· 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 2% · Protein 28% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.18 g | |
| Sodium | 510 mg | 22% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.9 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 slice (medium) | 30 g | 96 kcal |
| 1 slice (thin) | 20 g | 64 kcal |
| 1 piece (small) | 25 g | 80 kcal |
| 1 slice (thick) | 50 g | 160 kcal |
| 1 piece (large) | 50 g | 160 kcal |
| 1 serving (medium) | 60 g | 192 kcal |
| 1 cup (shredded) | 90 g | 288 kcal |
| 100 g | 100 g | 320 kcal |
| 1 serving (large) | 100 g | 320 kcal |
Calculated from 320 calories per 100 g.
Brined civil cheese is a traditional cheese from Erzurum in eastern Turkey, made in fine, separable strands and kept in salty brine. Its salty, stringy character makes it a distinctive choice for breakfast and cooking.
Brined civil cheese is made by curdling milk and working the curd into thin strands, which are then stored in brine. The exact method and texture can vary between producers and household traditions.
To reduce the salt in brined civil cheese, soak the portion you plan to eat briefly in cold drinking water, then taste it. Avoid prolonged soaking, which can weaken its flavor and texture.
Keep brined civil cheese refrigerated in a covered container, preferably submerged in its brine. Use a clean utensil each time, and follow the package directions if they specify different storage conditions.
Brined civil cheese is separated into strands and stored in brine, while örgü peyniri is shaped by braiding strands of cheese. Both can have a stringy texture, but their shapes and preparation differ.
Brined civil cheese is often eaten with bread as part of a Turkish breakfast, or added to savory dishes. Its pronounced saltiness pairs well with fresh vegetables and other unsalted ingredients.
Yes, brined civil cheese can be added to pastries, savory fillings, and hot dishes. Taste it first and briefly soak it if it is too salty; its strands may soften or separate when heated.
Yes, brined civil cheese can be frozen, though thawing may make its texture more crumbly or watery. Freeze it in airtight portions and thaw it in the refrigerator; the changed texture is less noticeable in cooked dishes.
Brined civil cheese usually softens and becomes stringy when heated, rather than melting into a uniformly smooth sauce. Its performance varies with moisture and age, so try a small amount before using it in a recipe.
Brined civil cheese is associated with Erzurum and the surrounding eastern Anatolian region of Turkey. It is a traditional local cheese, and storing it in brine helps preserve its characteristic salty flavor.
Vitamins
B12
0.39µg · 16% DV
B2
0.11mg · 8% DV
Vitamin A
66µg · 7% DV
Biotin
0.75µg · 3% DV
Minerals
Sodium
510mg · 22% DV
Calcium
195mg · 20% DV
Phosphorus
126mg · 18% DV
Zinc
1.05mg · 10% DV
Potassium ⭐
21mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 1 slice (medium) (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.
Brined civil cheese is a traditional cheese associated with Erzurum in eastern Turkey. It is made by curdling milk and separating the curd into fine, fibrous strands, then keeping them in salty brine. Its stringy texture and pronounced saltiness are part of its appeal.
In its home region, it is commonly served at breakfast with bread and fresh vegetables, and it can also be used in pastries or other cooked dishes. Outside Turkey, try it crumbled into a salad or folded into a savoury bake; its salt and protein make it a flavourful, filling addition. Pair it with unsalted ingredients and taste before adding more salt.
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 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.8g
MONOUNSATURATED
1.95g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.