Mihallic Cheese Calories

Mihallic Cheese is traditionally made from sheep’s milk, then pressed, salted, and aged until firm. Recipes and milk choices can vary by producer, so not every cheese sold under this name will have exactly the same texture or flavor.

The holes in Mihallic Cheese form as gases develop during cheesemaking and aging. Their size and pattern vary between batches, so holes alone do not tell you exactly how long a particular cheese was aged.

Yes, Mihallic Cheese can be grilled or fried because its firm texture holds up well to heat. Cut it into slices and cook until warmed and lightly browned; avoid adding salt, since the cheese is already notably salty.

A firm, salty aged cheese is the closest substitute for Mihallic Cheese. Choose one that can be sliced or grated, and use less at first: a mild melting cheese will give a softer, less salty result.

Wrap Mihallic Cheese tightly and keep it in a sealed container in the refrigerator. This limits drying and prevents it from absorbing other odors; cut away a dried edge if needed, but discard it if it develops unusual mold or an off smell.

Yes, the rind of Mihallic Cheese is generally edible, though it may be tougher or saltier than the center. You can trim it off if you dislike the texture, and avoid eating the cheese if its surface has unusual mold.

Traditional Mihallic Cheese is generally made with sheep’s milk, although some producers may use other milk or a blend. Check the product’s ingredient list if you need to know the milk source for a particular cheese.

Soaking Mihallic Cheese briefly in water can draw out some of its salt. Taste a small piece before soaking the rest, since a long soak can also dull its characteristic flavor and soften its texture.

Mihallic Cheese is a traditional Turkish cheese associated with the Mihaliç region, around present-day Karacabey in Bursa and parts of Balıkesir. It is also known in Turkey as kelle cheese.