Turkey's Cheese Diversity More Than Known : Antre Gourmet Istanbul

Anatolia is one of the oldest lands in the world.

For millennia, its peoples have milked livestock and made cheese in their villages. There it was aged, eaten, enjoyed.

Each village or region has its own way of making cheese from the richness of the land.

There its particular cheese stayed, a local curiosity and delicacy.

Today Turkey’s cheese-making villages are being discovered by gourmets both Turkish and foreign, and their artisanal delicacies are coming out of the villages and making their way into city shops and markets.

In the forefront of Turkish cheese gourmets are Istanbul's Ms Berrin Bal Onur and Ms Neşe Biber.

Antre Gourmet,Cihangir Fotoğrafları, Antre Gourmet Resimleri

They’ve traveled to the villages, met the cows, sheep and goats, watched the cheeses being made, peered into the aging caves, and tasted, tasted, tasted:

Dozens of these artisanal cheeses are available at Antre Gourmet  their gourmet food shop in Istanbul‘s Cihangir neighborhood of Beyoğlu.

They also supply Istanbul’s luxury hotels with supplies for their Turkish wine-and-cheese tastings.

This small boutique in Cihangir is a paradise of charcuterie, cheeses from regions all over Turkey and Europe, olives, olive oils, coffee and jams.

They even have a small wine range. The inviting green exterior will get you in – the mixture of appetising smells will make you stay.

Antre Gourmet | Fahri GedizAntre Gourmet Peynir Tadımı | Kangurular

There are local cheese varieties, like fresh Mihaliç and Saganaki Çörekotlu, regional ones like Ayvalık Basket Cheese, and imported ones to round out the selection, including Fior Di Latte, burrata and ricotta.

And there’s plenty of knowledge on offer when you visit to assist in your selection, which can be helpful whether you’re looking for something specific to match with wine, or you’re on the hunt for something new.

antre-gourmet-peynir-tabagi | Müdavim

And there are plenty of new, delicious things to discover at Antre Gourmet Istanbul. Antre even hosts tastings and workshops for those who want to learn more. But if you’re just passing through, you can grab a sandwich and take it with you (or, if you’re lucky, claim one of the few seats). Pick up a bottle of olive oil. Maybe some charcuterie. A few olives, heady with aromatics and spice. It’s up to you. But you can rest assured that, like the cheese, the products have either been sourced or made on-site with an eye to serious quality.

There are few ways to get to know a place better than through its food. And Antre Gourmet Istanbul offers up a taste of Anatolia that’s both illuminating and addictive. After all, what’s not to love about artisanal, traditional cheese and all manner of gourmet deli-style goodness?


The liquid we are talking is surely milk, but milk in Turkish culture also has this interesting connection with coffee.

At a recent panel on Ottoman cuisine, historian Arif Bilgin gave a talk on breakfast culture in Turkey. The Turkish word for breakfast is kahvaltı, coming from kahve-altı, literally meaning “before coffee.”

Originally the first meal of the day used to be around 11:00 a.m., before noon, but with the introduction of coffee as a wake-up potion in the morning, people started to take a bite before having their first coffee of the day, believing that eating something before coffee would ward off the possible harmful effects of the dark potent potion

Antre Gourmet, Cihangir, İstanbul


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