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Apple Cookies w/ Walnuts 1 lb

$14.99
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For millennia, there has been a respected cheesemaking tradition in Turkey that is passed down from generation to generation. Beyaz Peynir, which literally translates to “white cheese”, is the Turkish version of Feta. Among the most popular cheeses in the region, Beyaz Peynir comes in many variations, using cow’s milk, sheep’s milk or goat’s milk. Tahsildaroglu Traditional Feta Cheese is made exclusively from the milk of naturally fed cows in the Ezine region of the Taz Mountains. Made similarly to Greek Feta, Tahsildaroglu Traditional Feta Cheese is a white brined and aged crumbly cheese, with a tangy and slightly salty flavor. Enjoy our Feta in a classic Turkish breakfast or as an appetizer with tomato, cucumbers, olives and a drizzle of Extra Virgin Olive Oil. Tahsildaroglu Traditional Feta Cheese is a “must” for any Meze table and a core ingredient in a Shepherd’s Salad, the Turkish version of a Greek Salad. Whatever culinary preparation you choose, this healthy low fat cheese will not disappoint! ❄PERISHABLE ITEM❄❄ Perishable items must be shipped using FedEx Express shipping only. We highly recommend all perishable items to ship overnight or 2nd DAY shipping at the latest during the colder seasons.. All frozen items will be shipped with ice packs, in an insulated box liner. We highly recommend choosing overnight delivery for all frozen items to prevent expiration. Turkishfoodmarket.com will not be responsible for any damages incurred if slower forms of shipping are chosen.
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Legendary Tadelle consists of the unique mixture of highest quality cocoa and abundant hazelnut. It does not contain any trans fat, and stuff obtained through chemical reactions. Pure vanilla extract obtained from natural plants is used. Moreover, Tadelle uses non-GMO soy lecithin in all its products.
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Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. ❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using FedEx express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Turkishfoodmarket will not be responsible for any damages that may occur.
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