Tahsildaroğlu Pul Biberli Biberiyeli Taze Kaşar brings a flavorful twist to traditional Turkish fresh kasar cheese.

Tahsildaroglu Pul Biberli Biberiyeli Taze Kasar 7.0 oz (200 g)

$6.59
Sale price  $6.59 Regular price  $10.99
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Tahsildaroğlu Pul Biberli Biberiyeli Taze Kaşar brings a flavorful twist to traditional Turkish fresh kasar cheese.

Tahsildaroglu Pul Biberli Biberiyeli Taze Kasar 7.0 oz (200 g)

$6.59
Sale price  $6.59 Regular price  $10.99

Tahsildaroğlu Pul Biberli Biberiyeli Taze Kaşar brings a flavorful twist to traditional Turkish fresh kasar cheese. Made from pasteurized cow’s milk, this semi-firm cheese is blended with aromatic red pepper flakes and fragrant rosemary for a balanced, savory taste with a gentle kick.

Its smooth, sliceable texture makes it perfect for breakfast platters, grilled sandwiches, omelets, burgers, or melting over pide and flatbreads. The subtle heat from pul biber and the herbal notes of rosemary elevate everyday meals with a distinctive touch from Türkiye.

You can conveniently order this specialty cheese through Turcamart and enjoy fast express delivery within 2–5 business days, bringing the taste of Türkiye straight to your kitchen.

For best quality, keep refrigerated at 0–4°C (32–39°F). After opening, store tightly wrapped and consume within a few days for optimal freshness.

Highlights

  • Fresh kasar cheese with red pepper flakes and rosemary
  • Made from pasteurized cow’s milk
  • Smooth texture, easy to slice and melt
  • Ideal for breakfast, sandwiches, and hot dishes
  • Crafted by Tahsildaroğlu, a trusted Turkish dairy brand

Technical Product Information

Brand Tahsildaroğlu
Product Type Fresh Kasar Cheese with Red Pepper & Rosemary
Weight 7.0 oz (200 g)
Country of Origin Türkiye
Storage Keep refrigerated at 0–4°C (32–39°F)
Ingredients Pasteurized cow’s milk, stabilizer (E509), salt, cheese rennet, cheese culture, preservative (E202), red pepper flakes (0.21%), rosemary (0.085%).
Allergens Contains milk (lactose).
Dietary Preferences Vegetarian-friendly (contains microbial rennet).

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