1 piece (medium) of Cokelek cheese (50 g) has 55 calories. That works out to 110 calories per 100 g. It contains 1.8 g of carbs, 9.3 g of protein, 1.3 g of fat and 0 g of fiber. Its 130 mg of Phosphorus covers 19% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.

What is Cokelek cheese?

Cokelek cheese is a traditional Turkish fresh cheese made by heating cultured dairy, often yogurt or buttermilk, until soft curds form. It is usually white to pale cream, moist and crumbly, with a mild, slightly tangy flavour; its texture and saltiness vary by region and recipe.

In Turkey, it is often served at breakfast with bread, tomatoes, olives and herbs, and used as a filling for gözleme and pastries. Elsewhere, try it crumbled over salads or spread on toast with fresh herbs. It is relatively lean and protein-rich, with 18.5 g of protein per 100 g. Pair it with vegetables or wholegrain bread for a simple, satisfying meal.

Cokelek cheese Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

3.5g

· 1% DV

Protein

18.5g

· 37% DV

Fat

2.5g

· 3% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 13% · Protein 67% · Fat 20%

Cokelek cheese Vitamins & Minerals

Vitamins

B12

0.7µg · 29% DV

0.25mg · 19% DV

0.6mg · 12% DV

Vitamin A

70µg · 8% DV

Minerals

Phosphorus

260mg · 37% DV

Calcium

350mg · 35% DV

Sodium

650mg · 28% DV

Selenium

7µg · 13% DV

How Nutritious Is Cokelek cheese?

Nutrient density

High

65/ 100

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

57/ 100

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.

Cokelek cheese Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Cokelek cheese

To burn the 110 calories in 100 g:

🚶

27min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

15min

Cycling

🏊

13min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Cokelek cheese Processed?

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.

Does Cokelek cheese Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Cokelek cheese Good For?

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

Cokelek cheese Fat Profile

SATURATED

1.6g

MONOUNSATURATED

0.6g

POLYUNSATURATED

0.13g

⚖️

Omega 6:3 ratio 1.6:1

Below the ideal 4:1 — a good omega balance.

Compare Cokelek cheese

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Cokelek cheese vs Cheddar Cheese292 kcal fewer per 100 g

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Cokelek cheese vs Tulum Cheese260 kcal fewer per 100 g

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Foods Similar to Cokelek cheese

🥒

Tzatziki

60 kcal

🧀

Cheddar Cheese

402 kcal

🧀

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370 kcal

🥛

Milk

64 kcal

🥛

Yogurt

61 kcal

🥛

Cream

340 kcal

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White Cheese

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Frequently Asked Questions About Cokelek cheese

What is Cokelek cheese, and how is it made?

Cokelek cheese is a traditional Turkish fresh curd cheese, usually made by heating fermented yogurt, ayran, or buttermilk until the curds separate. The curds are then drained; recipes vary by region, and some versions are salted or dried.

How is Cokelek cheese different from lor cheese?

Cokelek cheese is usually made from heated fermented yogurt or ayran, while lor is commonly made from the whey left over during cheesemaking. Regional methods overlap, but Cokelek often has a tangier flavor and a crumbly texture.

How do you eat Cokelek cheese?

Cokelek cheese can be eaten fresh with bread, mixed with herbs and olive oil, or used as a filling. In Turkey, it is also commonly cooked into gözleme and börek; taste it before adding salt because some versions are already salted.

Can you use Cokelek cheese in börek?

Yes, Cokelek cheese works well as a börek filling. Combine it with parsley or dill and put it inside the pastry; if the curds are very dry, a little yogurt or egg can help the filling hold together.

Can you freeze Cokelek cheese?

Yes, you can freeze Cokelek cheese, though thawing may leave it drier or more crumbly. Freeze it in airtight, meal-sized portions, then use thawed cheese in cooked dishes such as börek or gözleme, where the texture change matters less.

How long does Cokelek cheese last in the fridge?

Fresh Cokelek cheese should be kept refrigerated and used promptly; its exact shelf life depends on how it was made and packaged. Follow the package date, keep it sealed, and discard it if you notice mold or an unusual smell.

Can Cokelek cheese replace ricotta or cottage cheese?

Yes, Cokelek cheese can replace ricotta or cottage cheese in many savory fillings. It is often tangier and more crumbly, so mix it with a little yogurt or another moist ingredient if a recipe needs a smoother, creamier filling.

Is Cokelek cheese good for weight loss?

Cokelek cheese can fit into a weight-loss meal because it is protein-rich and typically low in fat. It does not cause weight loss by itself, so consider the portion and what you serve alongside it, especially bread or salty accompaniments.

Why does Cokelek cheese taste sour?

Cokelek cheese can taste mildly sour because it is often made from fermented yogurt or ayran. A sharp, unfamiliar odor, visible mold, or a sudden change in color is different from its usual tang and means you should discard it.

Is Cokelek cheese eaten raw or cooked?

Cokelek cheese is eaten both fresh and cooked. You can serve it without cooking on bread or in a breakfast mixture, or add it to börek, gözleme, and other fillings; keep fresh cheese refrigerated until serving.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026