Ingredients: pasteurized cow's milk, salt, animal rennet (halal).
Store in the refrigerator (max. +6 °C).
Kolot cheese is a type of cheese specific to the Black Sea region of Turkey, particularly produced in the provinces of Trabzon and Rize. It is a semi-hard cheese made from cow's milk and has a distinctive slightly salty and fatty taste.
Kolot cheese is often used in traditional dishes like "mıhlama" (or "kuymak"). When cooked, the cheese melts and becomes stretchy and dense. This property of melting and stretching makes it ideal for hot dishes.
Kolot cheese can also be eaten plain, especially for breakfast. It is available both fresh and aged, but typically has a short maturation period.
