Re: Cheese
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Eski Kaşar from Kars, Tulum from Erzincan, Tekerlek Peyniri from Rize, or at least Trabzon; Minći from Rize or its cousin Lôr from Kars of Erzincan; various sorts from Erzurum, fatty white notwithstanding.
Most of the 2,000 types made within the borders of Turkey (small variations apparently included to increase the number) or their relatives around those virtual borders would do.
I'm not an expert on the second rate kinds, that is what's made in the rest of the world.(When it comes to cuisine I'm the worst chauvinist you'll ever meet; in a broader regional sense, not the pointless national one.)
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