During 5 day trip in Erzurum, all local, small, regional producers are visited. Seraser Fine Dining Restaurant team drives into Erzurum to buy fortified special goat cheese. Eastern Anatolian cities, like Erzurum furthered the tradition by producing an abundance of fabulous goat cheese of its own.
It has begun in east of Mediterranean and spread from Mediterranean, through Europe to America. Goats were some of the first domesticated animals, thus the art of making goat cheese has a long history. Although it is lower in calories, it has a full, rich and creamy flavor. It also provides more calcium and fewer carbohydrates. They may also get coated in herbs, black pepper and chocolate, with which different flavors can be adopted.Ĭompared to the cow milk products, goat cheese is lower in fat, calories and cholesterol. They are also served fresh, aged or marinated in olive oil or red wine.
They delight with many textures from creamy to crumbly. They come in many shapes like disc, wheel, and log like buche and puck like crottin. Goat cheese can range in pungent and strong, to delicate and mild. What makes this cheese special is the variety in terms of ingredient, taste and shape. This type of cheese is one of the most significant secret of the gourmet meals, with its pristine color and distinctive taste. The higher proportion for medium chain fatty acids in goat milk like caproic, caprylic and capric acid differentiate it from cow milk, and contribute to the characteristic flavor of goat cheese. Goat cheese or chevre (French for goat) is a cheese made from goat milk. The process of special Turkish goat cheese from local producers to Seraser Fine Dining Restaurant plates
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