Join our mailing list!
Email :  


Mar 26
Thursday

Slow Cheese in Bodrum

News, Out of Istanbul

Cheesemaker Robert Paget teaches high schoolers how to make soft cheese at a Slow Cheese event, photo by Filiz Telek

The Yaveş Gari Bodrum chapter of the international Slow Food movement organized the first Slow Cheese Festival of Turkey, which took place March 5 to 8 this year. We were lucky enough to experience it for ourselves.

Local food cultures and small-scale food producers everywhere are at risk of disappearing due to the market economy and industrialized food production, and Slow Food’s various initiatives aim to help them survive and to educate the public about their cultural and gastronomic value. Dairy products in particular are under threat from immense regulation, which decreases diversity and imposes an often insupportable financial burden on small producers. Moreover, as Slow Food says, “It is not simply a question of the best milk and cheeses – our food culture and the freedom to choose what we eat are at stake.”

Read the rest of this feature at Culinary Backstreets.

Share on Facebook
Post to Google Buzz
Bookmark this on Google Bookmarks
Bookmark this on Yahoo Bookmark
Bookmark this on Digg
Bookmark this on Delicious
Share on FriendFeed

Reviews (Eats) - 2015-03-17 - comment

Öz Kilis: Kebab That Deserves to Be Panned

Öz Kilis: Kebab That Deserves to Be Panned In Turkish popular lore, the residents of Kilis, a town in Southeast Turkey near the Syrian border, are known for two things: kebab-making and smuggling. We haven’t been to Kilis, so we can’t vouch for the smuggling bit ... continue

Reviews (Eats) - 2015-03-04 - comment

Fatih Sarmacısı: A Jelly Roll with an Ottoman Soul

Fatih Sarmacısı: A Jelly Roll with an Ottoman Soul Settling into our first cross-country journey in Turkey many years ago, we were pleasantly surprised by the comforts of Turkish bus travel. The young garson wore a proper uniform and dribbled cologne in our hands every hour ... continue

News, Out of Istanbul - 2015-02-28 - 1 comment

CB on the Road: Join Us in Gaziantep!

CB on the Road: Join Us in Gaziantep! We are very happy to announce that in May we’ll be offering a springtime edition of “Culinary Secrets of Gaziantep,” our three-day eating and hands-on cooking adventure in Turkey’s gastronomic mecca. An ancient city not far from Turkey’s ... continue

Features - 2015-02-17 - comment

CB on the Road: The Young and Funky in Turkey’s Edremit

CB on the Road: The Young and Funky in Turkey's Edremit Turkey has a rich dairying tradition, beginning thousands of years ago with nomadic tribes herding goats through the Anatolian steppes. Although Turkey is full of good cheeses that breakfast staples, these cheeses do not have the range of ... continue

Features - 2015-02-10 - comment

Lakerda: Istanbul’s Salty, Fishy Soul

Lakerda: Istanbul’s Salty, Fishy Soul The fatty torik – the Turkish name for a large, mature Atlantic bonito, similar to the little tunny – courses the straits of the Bosphorus and the Dardanelles for just a short period each year in November ... continue

Reviews (Eats) - 2015-01-30 - comment

Istanbul’s Top 5 Beaneries (Updated)

Istanbul's Top 5 Beaneries (Updated) Istanbul’s eaters are spoiled by opportunities to eat great beans – and in the Turkish kitchen that means white beans, in particular, and if you’re lucky, the şeker fasulye type grown in Eastern Turkey’s İspir region. We’ve tried ... continue

Features - 2015-01-10 - comment

First Stop: Charles King’s Istanbul

First Stop: Charles King's Istanbul Editor’s note: In the latest installment of our recurring feature, First Stop, we asked Charles King where he stops first for food when he heads to Istanbul. King is a professor of international affairs and government at ... continue

Reviews (Eats) - 2015-01-07 - comment

İsmail Amca’s Menemen: Eggstra Special

İsmail Amca's Menemen: Eggstra Special Times are changing in Tarlabaşı, one of the most culturally diverse, interesting and occasionally dangerous neighborhoods of Istanbul. The government’s billion-dollar Tarlabaşı 360 project aims to gentrify this area. Even with its seedy streets full of young ruffians ... continue

Reviews (Eats) - 2014-12-29 - comment

Murat Kelle Paça: The Soup Kitchen

Murat Kelle Paça: The Soup Kitchen Most of Murat Kelle Paça’s clientele stumble in between 1 and 5 o’clock in the morning, after a boisterous night of drinking, concert-going and dancing. Located in the heart of Beyoğlu and surrounded by the best nightlife ... continue

Features - 2014-12-22 - comment

Best Bites of 2014

Best Bites of 2014 Editor’s note: To cap off our annual review of the year’s best eating experiences, we’ve unleashed our imaginations to create the Turkish food court of our dreams. After a period of protest, we finally broke down and visited ... continue

Features - 2015-02-17 - comment

CB on the Road: The Young and Funky in Turkey’s Edremit

CB on the Road: The Young and Funky in Turkey's Edremit Turkey has a rich dairying tradition, beginning thousands of years ago with nomadic tribes herding goats through the Anatolian steppes. Although Turkey is full of good cheeses that breakfast staples, these cheeses do not have the range of flavors and textures that, say, the French have with their cheese cornucopia. Three young sheep farmers and cheese makers near the Aegean coastal ... continue


© Copyright by Istanbul Eats 2009 - 2015 Istanbul Eats | Original theme by Zidalgo.