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Fresh, soft, unsalted curd-like cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Sor cheese (30 g) has 29 calories. That works out to 98 calories per 100 g. It contains 1 g of carbs, 3.5 g of protein, 1.3 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 6% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
29
KCAL / 30G
Carbs
1g
· 0% DV
Protein
3.5g
· 7% DV
Fat
1.3g
· 2% 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 13% · Protein 47% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 29 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.84 g | 4% |
| Trans fat | 0.02 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 3.5 g | 7% |
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 | 29 kcal |
| 1 slice (thin) | 20 g | 20 kcal |
| 1 piece (small) | 40 g | 39 kcal |
| 1 slice (thick) | 50 g | 49 kcal |
| ½ cup (chopped) | 60 g | 59 kcal |
| 2 slice (medium) | 60 g | 59 kcal |
| 1 piece (large) | 80 g | 78 kcal |
| 100 g | 100 g | 98 kcal |
| 1 serving (medium) | 100 g | 98 kcal |
| 1 cup (chopped) | 120 g | 118 kcal |
Calculated from 98 calories per 100 g.
Sor cheese is a fresh, soft, unsalted curd cheese with a moist, crumbly texture. Its mild flavour makes it suitable for eating fresh or using in savoury dishes and baked recipes.
Sor cheese tastes mild and fresh rather than sharp or strongly salty. Its soft, slightly crumbly texture works well with herbs and vegetables, or with sweeter toppings such as honey.
Sor cheese is made by curdling milk and draining the curds. The draining time affects how moist and crumbly the finished cheese is; traditional methods can vary by region and producer.
Eat Sor cheese fresh with bread, vegetables, or herbs, or pair it with honey for a sweeter snack. Because it is soft and mild, you can crumble it over salads or mix it into a filling.
Sor cheese can replace ricotta in many fillings, but the result may be more crumbly and moist. Drain it first if the recipe needs a thick filling, and adjust the seasoning because Sor cheese is unsalted.
Yes, Sor cheese works well in pastries and baked fillings. Mix it with herbs or other ingredients, and drain off excess moisture so the filling does not make the pastry soggy.
Keep Sor cheese in a clean, sealed container in the refrigerator and use a clean utensil each time. As a fresh cheese, it is best eaten within a few days of opening; discard it if you notice mould, an off smell, or a change in colour.
Yes, Sor cheese can be frozen, although thawing may make it wetter and more crumbly. Freeze it in airtight portions, thaw it in the refrigerator, and use it in cooked dishes rather than expecting its original fresh texture.
Sor cheese softens when heated but does not melt into a smooth, stretchy sauce like a melting cheese. It may release moisture in baked dishes, so drain it before cooking if it seems wet.
Sor cheese is a fresh dairy cheese, so it may contain lactose; it should not be assumed to be lactose-free. If lactose triggers your symptoms, choose a product specifically labelled lactose-free or ask a healthcare professional about your tolerance.
Vitamins
B12
0.15µg · 6% DV
B2
0.06mg · 5% DV
Biotin
0.75µg · 3% DV
B5
0.12mg · 2% DV
Minerals
Phosphorus
33mg · 5% DV
Selenium
1.5µg · 3% DV
Calcium
27mg · 3% DV
Iodine
3.9µg · 3% DV
Potassium ⭐
33mg · 1% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 29 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.
Sor cheese is a fresh, soft curd cheese, usually unsalted and eaten without ageing. It is associated with traditional cheeses of eastern Anatolia and the neighbouring Caucasus. Its mild, milky flavour makes it easy to use in both simple meals and cooking.
The moist, crumbly curds are often spooned over bread or served alongside vegetables and herbs; they can also be folded into pastries or savoury pancakes. Sor cheese offers a useful amount of protein without a rich, heavy texture. For a more filling breakfast, pair it with eggs, tomatoes or olives, or season it with herbs and a little olive oil.
Medium
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
0.84g
MONOUNSATURATED
0.33g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.