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Traditional cheese rich in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Ordu cheese (30 g) has 87 calories. That works out to 290 calories per 100 g. It contains 0.6 g of carbs, 5.6 g of protein, 6.9 g of fat and 0 g of fiber. Its 156 mg of Calcium covers 16% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
87
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
5.6g
· 11% DV
Fat
6.9g
· 9% 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 26% · Fat 71%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 4.26 g | 21% |
| Trans fat | 0.21 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
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 slice (medium) | 30 g | 87 kcal |
| 1 piece (small) | 15 g | 44 kcal |
| 1 slice (thin) | 20 g | 58 kcal |
| 1 piece (medium) | 25 g | 73 kcal |
| 1 ounce (medium) | 28 g | 81 kcal |
| 1 piece (large) | 40 g | 116 kcal |
| 1 slice (thick) | 45 g | 131 kcal |
| 1 serving (double) | 60 g | 174 kcal |
| 1 serving (triple) | 90 g | 261 kcal |
| 100 g | 100 g | 290 kcal |
Calculated from 290 calories per 100 g.
Ordu cheese is a traditional cheese associated with Turkey’s Ordu region. Its texture and production style can vary by maker, so the name does not necessarily mean every version has the same firmness, saltiness, or aging.
Ordu cheese is made by setting milk, separating the curds from the whey, and then salting or otherwise finishing the cheese. Local methods can differ, so a specific recipe or texture should not be assumed for every version.
Ordu cheese is generally milky and savory, with saltiness and sharpness that vary by producer and style. Taste a piece before adding it to a recipe, since its salt can affect the seasoning of the whole dish.
Ordu cheese can be served in slices at breakfast, alongside bread, tomatoes, olives, and fresh herbs. It can also be added to egg dishes or other hot foods; choose accompaniments that suit the saltiness of your particular cheese.
No, Ordu cheese and kolot cheese are different regional cheeses. Kolot is especially known for melting and stretching in mıhlama, while Ordu cheese may behave differently depending on its moisture and how it was made.
It may, but Ordu cheese is not guaranteed to melt or stretch like the kolot commonly used for mıhlama. Test a small piece first; if it stays firm or separates, use kolot or another reliable melting cheese.
Yes, you can grill Ordu cheese if it is firm enough to hold its shape. Cut it into thick slices and cook briefly; a soft, moist version may crumble or stick, so it is better used in a cooked dish instead.
Keep Ordu cheese refrigerated in an airtight container or well-sealed wrapping after opening. Cover the cut surface to limit drying, and follow any storage instructions supplied with that particular cheese.
Yes, Ordu cheese can be frozen, though thawing may make its texture drier or more crumbly. It is usually better suited to cooked dishes after freezing than to serving in neat slices.
For a recipe where Ordu cheese is meant to melt, use kolot or another cheese known to melt smoothly; for a breakfast plate, choose a mild Turkish white cheese. The best substitute depends on whether the recipe needs stretch, firmness, or simply a savory cheese flavor.
Vitamins
B12
0.33µg · 14% DV
Vitamin A
72µg · 8% DV
B2
0.1mg · 8% DV
Biotin
1.05µg · 4% DV
Minerals
Calcium
156mg · 16% DV
Phosphorus
108mg · 15% DV
Sodium
234mg · 10% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 slice (medium) (30 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.
Ordu cheese is a traditional regional cheese from Ordu, in Turkey’s Black Sea region. It is made by curdling milk, though its exact texture and saltiness can vary between local makers. Its taste is milky and gently savoury, and it is often firm enough to slice.
In Turkey, it fits naturally on a breakfast table with bread, olives, tomatoes and tea; it can also be used in toast or savoury pastries. It is a protein-rich cheese, with 18.5 g of protein per 100 g, and is also fairly rich in fat. For a lighter meal, serve a modest portion with fresh vegetables rather than adding it to several rich dishes.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.26g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.