Ekici cheese Calories

No, Ekici cheese is not automatically the same as feta. Some Ekici white cheeses are similar to feta-style brined cheeses, but their milk, saltiness, texture and production can differ by variety.

The milk can vary between Ekici cheese products. Cow’s milk is common in white-cheese varieties, but check the product’s ingredient list if you need a particular milk type or are avoiding one.

Keep Ekici cheese refrigerated in a clean, covered container after opening. If it comes in brine, keeping it in its original brine helps prevent it from drying out; follow the storage directions on the package.

Yes, you can freeze Ekici cheese, but thawing may make it crumbly or watery. It usually works better afterward in cooked dishes such as pastries, omelets or casseroles than served in neat slices.

Ekici cheese can be sliced or crumbled and served with bread, tomatoes, olives or other breakfast foods. Its best use depends on the variety: firmer pieces are easier to slice, while softer ones crumble readily.

Yes, Ekici cheese works well in fillings for pastries, omelets and baked dishes. It softens and may crumble when heated rather than melting into the stretchy texture of a cheese such as mozzarella.

Some Ekici white-cheese varieties taste salty because they are brined, but saltiness varies by product. If a piece tastes too salty, soak it briefly in cold water, then drain it before serving.

Discard Ekici cheese if you notice an unusual sour or rancid smell, a slimy surface, unexpected discoloration or mold. Keep it chilled and use the opened package within the period stated on its packaging.

Yes, Ekici cheese can be served on a cheese board, especially alongside olives, fresh vegetables, bread and fruit. Cut it shortly before serving and offer any brined variety drained so it does not make the other foods wet.