Ezine Goat Cheese

Full-fat Ezine goat  peyniri, Ezine  region's milk, especially collected in June, is boiled in boilers at 65 °C.

In its production, 75% goat, 20% sheep and 5% cow milk, veal shirden yeast and salt   are used.

After the mouths of the cans are closed, they are matured in cold air stores for a minimum of 12 months.