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Traditional cheese from Erzurum region, string-shaped and mold-aged.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Erzurum Moldy String Cheese (40 g) has 136 calories. That works out to 340 calories per 100 g. It contains 1 g of carbs, 10 g of protein, 10.4 g of fat and 0 g of fiber. Its 312 mg of Calcium covers 31% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 40 g
136
KCAL / 40G
Carbs
1g
· 0% DV
Protein
10g
· 20% DV
Fat
10.4g
· 13% 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 3% · Protein 29% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 136 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 6.6 g | 33% |
| Trans fat | 0.12 g | |
| Sodium | 440 mg | 19% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 10 g | 20% |
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 piece (medium) | 40 g | 136 kcal |
| 1 slice (thin) | 20 g | 68 kcal |
| 1 serving (small) | 20 g | 68 kcal |
| 1 piece (small) | 25 g | 85 kcal |
| 1 slice (thick) | 35 g | 119 kcal |
| 1 serving (medium) | 40 g | 136 kcal |
| 1 piece (large) | 60 g | 204 kcal |
| 1 serving (large) | 80 g | 272 kcal |
| 100 g | 100 g | 340 kcal |
Calculated from 340 calories per 100 g.
Erzurum moldy string cheese is a traditional cheese from the Erzurum region of Türkiye, known for its string-like form and mold-aged character. Producers may use different methods and aging conditions, so the exact process can vary.
Yes, the mold developed as part of making Erzurum moldy string cheese is characteristic of the product. Unexpected new mold, a slimy surface, or a rotten smell is different; discard the cheese if you notice these signs.
Erzurum moldy string cheese has a distinctive, assertive aged-cheese flavor, with aroma from its mold maturation. The intensity can vary with the producer and aging, so the first taste may be stronger than that of fresh string cheese.
Eat Erzurum moldy string cheese in small pieces, on its own or with bread and other simple accompaniments. Its pronounced flavor can dominate milder foods, so serving it plainly lets you appreciate its characteristic taste.
Regular string cheese is generally eaten without mold aging, while Erzurum moldy string cheese is matured with mold and develops a more pronounced aroma and flavor. Texture and production details can differ between makers.
Keep Erzurum moldy string cheese refrigerated in its closed original packaging or a clean airtight container. Follow the package’s storage directions and avoid leaving the cheese at room temperature for extended periods.
Yes, Erzurum moldy string cheese can add a strong savory flavor to cooked dishes. Start with a small amount, since heating it with other ingredients can spread its distinctive aroma throughout the meal.
Erzurum moldy string cheese may soften when heated, but its melting and stretching depend on its moisture and aging. Do not expect it to behave exactly like a mild melting cheese; test a small piece first.
No, the names describe different characteristics: civil cheese is a stringy cheese, while Erzurum moldy string cheese is known for mold aging. A producer’s recipe may connect the styles, but they are not automatically interchangeable.
Discard Erzurum moldy string cheese if it develops a rotten or unusual ammonia-like smell, a slimy coating, or unexpected discoloration. Its characteristic mold-aged aroma is normal, but a marked change from how it smelled when fresh is not.
Vitamins
B12
0.68µg · 28% DV
B2
0.14mg · 11% DV
Vitamin A
92µg · 10% DV
B5
0.28mg · 6% DV
Minerals
Calcium
312mg · 31% DV
Phosphorus
216mg · 31% DV
Sodium
440mg · 19% DV
Zinc
1.28mg · 12% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 136 calories in 1 piece (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.
Erzurum moldy string cheese is a traditional cheese from eastern Turkey, made in strands and left to mature until it develops mold. Its distinctive aroma and fibrous texture set it apart from fresh string cheeses.
In Erzurum, it can be pulled apart and served at breakfast with bread, often alongside fresh vegetables and tea. The flavor is tangy, savory and pronounced, so a little goes a long way. It provides 25 g of protein per 100 g and is also rich in fat. Pair it with tomatoes or cucumber, or start with a smaller portion if you prefer a milder plate.
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
— 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
6.6g
MONOUNSATURATED
3g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.