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Fibrous, salty traditional cheese rich in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Hatay cecil cheese (40 g) has 116 calories. That works out to 290 calories per 100 g. It contains 0.8 g of carbs, 9.6 g of protein, 8.4 g of fat and 0 g of fiber. Its 260 mg of Calcium covers 26% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 40 g
116
KCAL / 40G
Carbs
0.8g
· 0% DV
Protein
9.6g
· 19% DV
Fat
8.4g
· 11% 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 33% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 116 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 5.28 g | 26% |
| Trans fat | 0.28 g | |
| Sodium | 392 mg | 17% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 9.6 g | 19% |
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 serving (medium) | 40 g | 116 kcal |
| 1 piece (small) | 20 g | 58 kcal |
| 1 piece (medium) | 35 g | 102 kcal |
| ½ cup (shredded) | 45 g | 131 kcal |
| 1 piece (large) | 60 g | 174 kcal |
| 1 serving (large) | 75 g | 218 kcal |
| 1 cup (shredded) | 90 g | 261 kcal |
| 100 g | 100 g | 290 kcal |
Calculated from 290 calories per 100 g.
Hatay cecil cheese is a traditional Turkish string cheese made by heating and kneading curds, then pulling them into fine strands. The stretching process gives it its distinctive fibrous texture; it is commonly salted or kept in brine.
Eat Hatay cecil cheese by pulling it into strands and serving it with bread, tomatoes, olives, or other breakfast foods. If it tastes too salty, soak the strands briefly in cold water and drain them before serving.
Soak separated strands of Hatay cecil cheese in cold water for a short time, then drain and taste them. A long soak can wash out more of the cheese’s flavor and affect its texture.
Yes, Hatay cecil cheese works in omelets, pastries, and other hot dishes. It softens and stretches when heated, and its salt can season the dish, so taste before adding extra salt.
Keep opened Hatay cecil cheese in a sealed container in the refrigerator. If it came in brine, store it in that liquid; otherwise wrap it tightly to limit air exposure and use it promptly.
Yes, Hatay cecil cheese can be frozen, although thawing may make its strands less springy. Divide it into meal-size portions, seal them well, and use thawed cheese in cooked dishes where a small texture change matters less.
Hatay cecil cheese is a regional Turkish string cheese, but the term “string cheese” can refer to other cheeses made in different ways. Hatay cecil is known for its fine, separable strands and traditional stretching process.
Yes, Hatay cecil cheese is ready to eat and is often served cold at breakfast or as part of a cheese plate. Use clean utensils when taking some out, then refrigerate the remaining cheese promptly.
A mild Turkish string cheese is the closest substitute for Hatay cecil cheese because it can also be pulled into strands. For cooked dishes, mozzarella can work, though its flavor and texture are not identical.
Serve Hatay cecil cheese with fresh vegetables, olives, and bread for a simple plate, or pair it with eggs and pastries. Its salty taste is especially well balanced by mild, fresh accompaniments.
Vitamins
B12
0.44µg · 18% DV
B2
0.13mg · 10% DV
Vitamin A
84µg · 9% DV
Biotin
1.2µg · 4% DV
Minerals
Calcium
260mg · 26% DV
Phosphorus
168mg · 24% DV
Sodium
392mg · 17% DV
Zinc
1.12mg · 10% DV
Potassium ⭐
38mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 116 calories in 1 serving (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.
Hatay cecil cheese is a traditional cheese from Hatay in southern Turkey. The curds are worked in hot water and pulled into fine strands, then typically salted in brine. Its salty, springy strands can be pulled apart by hand, making it easy to share at the table.
In Turkey, it is often served at breakfast with bread, tomatoes and olives, and can also be added to pastries or salads. It is rich in protein and fat, with very little carbohydrate. If you find the saltiness pronounced, briefly soak it in water and drain before serving.
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 3
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.28g
MONOUNSATURATED
2.24g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.