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Rich in calcium, protein source, traditional Turkish cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Tahsildaroglu white cheese (30 g) has 81 calories. That works out to 270 calories per 100 g. It contains 0.8 g of carbs, 5.1 g of protein, 6.3 g of fat and 0 g of fiber. Its 111 mg of Phosphorus covers 16% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
81
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
5.1g
· 10% DV
Fat
6.3g
· 8% 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 4% · Protein 25% · Fat 71%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 3.9 g | 20% |
| Trans fat | 0.06 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.1 g | 10% |
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 | 81 kcal |
| 1 slice (thin) | 20 g | 54 kcal |
| 1 slice (thick) | 50 g | 135 kcal |
| 1 piece (small) | 60 g | 162 kcal |
| 1 serving (medium) | 80 g | 216 kcal |
| 100 g | 100 g | 270 kcal |
| 1 piece (large) | 100 g | 270 kcal |
| 1 serving (large) | 120 g | 324 kcal |
| 1 pack (whole) | 250 g | 675 kcal |
| 1 pack (jumbo) | 500 g | 1350 kcal |
Calculated from 270 calories per 100 g.
Tahsildaroglu white cheese is a Turkish-style brined cheese commonly eaten at breakfast and used in cooking. It can be served in slices, crumbled over salads, or added to baked dishes such as börek.
Yes, Tahsildaroglu white cheese can replace feta in many salads, pastries, and cooked dishes. The two cheeses can differ in saltiness, firmness, and how well they crumble, so taste it first and adjust added salt.
Keep Tahsildaroglu white cheese refrigerated in a clean, covered container after opening. If it comes in brine, keep the cheese submerged; limiting its exposure to air helps prevent drying and unwanted odors.
Yes, Tahsildaroglu white cheese can be frozen, but thawing may make it more crumbly or watery. Freeze it in a sealed portion and use it in cooked dishes rather than expecting its original texture on a cheese board.
The milk used in Tahsildaroglu white cheese can depend on the particular product. Check the ingredient declaration on your package for the exact milk type; its white color and brined style alone do not identify the source.
Tahsildaroglu white cheese softens when heated but may not melt into a smooth, stretchy layer like mozzarella. It works well crumbled into fillings or baked dishes, where a soft, savory texture is wanted.
To make Tahsildaroglu white cheese less salty, soak a portion briefly in cold water, then taste it. Avoid a long soak, which can wash out its flavor and make the texture less pleasant.
Serve Tahsildaroglu white cheese with bread, olives, tomatoes, and cucumber for a Turkish-style breakfast. It also pairs well with herbs and roasted vegetables, while its saltiness means accompaniments often need little or no extra salt.
Yes, Tahsildaroglu white cheese makes a useful börek filling. Crumble it and mix with herbs such as parsley; taste before adding salt, since the cheese may already season the filling sufficiently.
Discard Tahsildaroglu white cheese if it develops visible mold, an unpleasant smell, a slimy surface, or swollen packaging. Do not simply cut away a suspect area; keep the rest refrigerated and follow the package’s storage instructions.
Vitamins
B12
0.36µg · 15% DV
B2
0.11mg · 8% DV
Vitamin A
54µg · 6% DV
B5
0.18mg · 4% DV
Minerals
Phosphorus
111mg · 16% DV
Sodium
360mg · 16% DV
Calcium
156mg · 16% DV
Selenium
3.9µg · 7% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 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.
Tahsildaroglu white cheese is a Turkish-style white cheese, part of the brined cheeses commonly served across Turkey. Its texture can be soft to moderately firm, with a savoury, gently tangy taste. In Turkey it is a familiar breakfast choice, often served with olives, tomatoes, cucumbers and bread; it also works crumbled into salads or baked into pastries. For a simple meal, pair it with fresh vegetables or herbs, or add a slice to an omelette. It provides protein and calcium and is filling, with 17 g of protein per 100 g. If you prefer a lighter plate, use a modest portion and balance its richness with vegetables.
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
— 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
3.9g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.