It is a traditional flavor from Ayvalık district and produced using a unique method preventing the fast decomposition of the cheese developed in the ancient times when food preservation was a great problem.

During production process Kirli Hanım is exposed to sun and northern winds, thus all the humidity inside the cheese evaporates making its surface is dark where its inside is white, and this combination gives it its name.

Before production we get omasum rennet from the milk of weanling sheep nurtured with the pulp of the highest quality olives using natural methods. This natural cheese produced using only cow milk is stored in a place to receive sunlight for 10 days to 1 month to become rich with vitamin D. During this process all its humidity evaporates and becomes smaller by size. In the final step, we grill the cheese to obtain Kirli Hanım.

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