Tomas peyniri
Today, we want to delve into the fascinating world of Tomas peyniri. Since time immemorial, Tomas peyniri has aroused the interest and curiosity of millions of people around the world. Whether due to its impact on society, its historical relevance or its influence in the cultural sphere, Tomas peyniri has left an indelible mark on humanity. Throughout this article, we will explore the various aspects that make Tomas peyniri a topic of universal interest, addressing both its past, its present and its future. Get ready to immerse yourself in an exciting journey through history, current events and the possibilities that Tomas peyniri has in store for us.
 | This article relies largely or entirely on a single source. (April 2021) |
| Tomas peyniri | |
|---|---|
| Region | Turkey |
| Town | Eastern Anatolia Region |
| Source of milk | Sheep, Goat |
| Pasteurised | Traditionally |
Tomas Peyniri (also called Serto) or Karın kaymağı (cream of belly) is the name of a Turkish cheese traditionally made of sheep's milk and goat milk. Tomas cheese which is among the cheeses produced in Tulum in Eastern Anatolia Region took its name from the word of tomas which means in Greek as leather.
Tomas cheese by location
See also
References
- ^ Saberi, Helen (2011). Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cooking, 2010. Oxford Symposium. ISBN 978-1-903018-85-9.
- ^ "Anadolu'da Peynir Kültürü". www.turkascihaberleri.com. Retrieved 2021-05-08.
- ^ osmancelik.com.tr, Osman ÇELİK. "Erzurum Peynirleri - Erzurum Portalı - Erzurum Haberleri - K". Erzurum Peynirleri - Erzurum Portalı - Erzurum Haberleri - K (in Turkish). Retrieved 2021-04-25.
- ^ "Untitled Document". acar.coolpage.biz. Retrieved 2021-04-25.
- ^ "Dorak Peyniri". www.koycobani.com. Retrieved 2021-04-25.
