i would imagine it being a little bit kind of lighter on the flavour, a little bit easier? no, we are never light on flavour with cheese, no. totally wrong! and this next cheese actually reminds me of a parmesan or something like that. this one is made injuly when we have the south west winds. so it s like the last milk that they produce. i know. just little details, theyjust change the profiles. yeah, and this one is usually made around springtime. so they re made exactly the same, but they have different texture, different taste. i think this is probably one of my favourites, actually. i mean, you should eat this with some crunchy bread. yeah, bit of olive oil. a little bit. ican imagine. some olives, perhaps? perhaps, why not, tomatoes even. when in rome! yeah, when in rome. this is delicious. when in istanbul. when in istanbul, exactly. as my day comes to an end here in istanbul, serdar tells me that he s got one last treat in store for me. we re off to one of the oldest
or something like that. this one is made injuly when we have the south west winds. so it s like the last milk that they produce. i know. just little details, theyjust change the profiles. yeah, and this one is usually made around springtime. so they re made exactly the same but they have different texture, different taste. i think this is probably one of my favourites, actually. i mean, you should eat this with some crunchy bread. yeah, bit of olive oil. a little bit. ican imagine. some olives, perhaps? perhaps, why not, tomatoes even. when in rome! yeah, when in rome. this is delicious. when in istanbul. when in istanbul, exactly. as my day comes to an end here in istanbul, serdar tells me that he s got one last treat in store for me. we re off to one of the oldest turkish baths or hamams in the city. this is rather grand. first opened in the 16th century, it s built on a site that dates back to roman times.
built in the 16th century, for the trading of spices. i can smell all of that spice in the air. it s making me a bit hungry, actually. well, ishould introduce you maybe to my friend here, my long time friend, tuba. hello! hi, welcome. hi, tuba. she s a food writer and she s going to introduce you to traditional turkish cheeses. perfect, i have the best company! let s get going. i ll see you soon. this place is packed! it s amazing, yeah. it s always packed like this. wow, look at that choice. and all of this is from turkey? these are all from turkey, different regions, different cities, and they all have different textures, different tastes. so, this is from canakkale. this is called beyaz peynir, it s like our main staple for breakfast. so this is our most favourite cheese. right. so breakfast cheese, i would imagine it being a little bit kind of lighter on the flavour, a little bit easier? no, we are never light on flavour with cheese, no. totally wrong! and this next cheese actually
flavour, a bit easier? no, we never have liked flavours of jesus, no. never have liked flavours of jesus, no. totally wrong! cheeses. this next cheese actually reminds me of a parmesan or something like that. this one is made in july when we have the south west wins. so it is like the milk. just little details, theyjust change the profiles. yeah, and this one is usually made around springtime. so they are made exactly the same but they have different texture, different taste. this is probably one of my favourites, actually. taste. this is probably one of my favourites, actuallylj mean, my favourites, actually.” mean, you should eat this with some crunchy bread. yeah, bit of olive oil. a little bit. some olives, perhaps? perhaps, why not, to metres even. when in rome! when in istanbul. istanbul, exactly. as my day comes to an end here in istanbul, serdar tells me that he s got one last treat in store for me. we are often one of the turkish bath saw hamams in the city. this is rather
and she s going to introduce you to traditional turkish cheeses. perfect, i have the best company! let s get going. i ll see you soon. this place is packed! it s amazing, yeah. always packed like this. wow, look at that choice. and all of this is from turkey? these are all from turkey, different regions, different cities, and they all have different textures, different tastes. so, this is from canakkale. this is called beyaz peynir, it s like our main staple for breakfast. so this is our most favourite cheese. right. so breakfast cheese, i would imagine it being a little bit kind of lighter on the flavour, a little bit easier? no, we are never light on flavour with cheese, no. totally wrong! this next cheese actually reminds me of a parmesan or something like that. this one is made injuly when we have the south west winds. so it s like the last milk they produce. just little details, theyjust change the profiles. yeah, and this one is usually made around springtime.