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High-protein, calcium-rich pulled cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Yöre Dil Cheese (30 g) has 86 calories. That works out to 285 calories per 100 g. It contains 0.5 g of carbs, 6.9 g of protein, 6.3 g of fat and 0 g of fiber. Its 141 mg of Phosphorus covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 30 g
86
KCAL / 30G
Carbs
0.5g
· 0% DV
Protein
6.9g
· 14% 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 2% · Protein 32% · Fat 66%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 3.96 g | 20% |
| Trans fat | 0.21 g | |
| Sodium | 204 mg | 9% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.9 g | 14% |
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 piece (medium) | 30 g | 86 kcal |
| 1 piece (thin) | 15 g | 43 kcal |
| 1 piece (thick) | 45 g | 128 kcal |
| ½ cup (shredded) | 45 g | 128 kcal |
| 2 piece (double) | 60 g | 171 kcal |
| 3 piece (triple) | 90 g | 257 kcal |
| 1 cup (shredded) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 pack (whole) | 200 g | 570 kcal |
Calculated from 285 calories per 100 g.
Yöre Dil Cheese is a mild, fibrous Turkish cheese that pulls apart into strands. It is commonly eaten plain or at breakfast, and its layered texture also makes it useful in sandwiches and cooked dishes.
Eat Yöre Dil Cheese by pulling it into strands and serving it as a snack or with breakfast. Its mild taste works well with bread, tomatoes, and olives, and you can also add it to sandwiches or warm dishes.
No, Yöre Dil Cheese is not the same as mozzarella. Both are stretched-curd style cheeses, but their moisture, flavor, and texture can differ; Yöre Dil Cheese is especially suited to being pulled into strands and eaten as is.
Yöre Dil Cheese is a pulled cheese: curds are heated and stretched to create its layered, stringy texture. The exact production details for Yöre’s product may be specific to the manufacturer, but the stretching process gives this style its characteristic strands.
Keep Yöre Dil Cheese refrigerated and sealed after opening. Store it in an airtight container to limit drying and odor absorption, and use it promptly rather than leaving it exposed in the refrigerator.
Yes, Yöre Dil Cheese can be frozen, although thawing may change its texture and make the strands less pleasant. Freeze it in airtight portions, thaw it in the refrigerator, and do not refreeze it once thawed.
Yes, Yöre Dil Cheese softens and melts when heated, so it can go in toasties, pastries, or baked dishes. Add it near the end of cooking when possible, since prolonged high heat can dry it out.
Yöre Dil Cheese separates into strands, while braided cheese is shaped by plaiting stretched cheese into a braid. They share a pulled-cheese style, but their shapes and the texture of each bite are different.
Yes, Yöre Dil Cheese can be used as a börek filling. Pull or tear it into small strands so it distributes through the pastry; avoid adding a very wet filling that could make the pastry soggy.
Yes, young children can have Yöre Dil Cheese in small, age-appropriate pieces if they can manage its texture. Tear long strands into short pieces and supervise eating, as long, stretchy pieces can be difficult for a small child to chew.
Vitamins
B12
0.42µg · 18% DV
B2
0.1mg · 8% DV
Vitamin A
54µg · 6% DV
B5
0.14mg · 3% DV
Minerals
Phosphorus
141mg · 20% DV
Calcium
195mg · 20% DV
Sodium
204mg · 9% DV
Zinc
0.93mg · 8% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 piece (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.
Yöre Dil Cheese is a Turkish pulled cheese, made in strands that separate easily. Its flavour is mild and lightly salty, with a soft, fibrous texture. In Turkey it is commonly served at breakfast with bread, olives and fresh vegetables, or enjoyed as a simple snack. It also softens and stretches when heated, making it a natural fit for toast and warm sandwiches. Turkish groceries and households abroad often serve it in the same ways.
It is high in protein and calcium, so a modest portion can add substance to breakfast. Pair it with tomatoes or other fresh produce to balance its richness, or use a little less in a sandwich for a lighter meal.
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
3.96g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.