Turkish Cheese | Türkiye

Köylüm Mihalich 450g

Due to its strong, salty flavour, it's often used to grate over foods, such as salads or baked dishes in much the same way parmesan is used. But it also makes for a great side dish or meze – as do almost all Turkish cheeses.

Sheep's milk

Checking local availability

Sheep's milk. Hard.

Mihalıç cheese is an old cheese and originates in the Ottoman Empire. Mihaliç cheese, or Kelle cheese as it’s sometimes known, is perhaps most closely compared with Parmesan cheese as it’s typically made from unpasteurised sheep’s milk and stored in brine before it hardens and dries.

Keep refrigerated.


About Köylüm

Ali Yalçındağ (Yetim Ali) established the small creamery that can be considered the origin of today’s Köylüm in 1938. This was an enterprise that produced regional cheese from sheep and goat milk in the spring. The firm was run by his sons after him. In 1977, the three seperate creameries working seasonally in three different villages were united in the same place (Alaşehir, Manisa) and this became a factory that worked throughout the year. Köylüm has continued its production without interruption since then and enhanced its technologic infrastructure and product quality continually in accordance with the demands of the market. Köylüm developed products to meet the needs and to solve the problems of the clients especially in the non-domestic consumer market and it sustains its presence as a brand focusing on quality rather than quantity.