{"id":9930,"date":"2026-07-06T10:07:26","date_gmt":"2026-07-06T10:07:26","guid":{"rendered":"https:\/\/santralgida.com\/urun\/kolot-cheese-500-g-kaanlar\/"},"modified":"2026-10-09T06:19:36","modified_gmt":"2026-10-09T06:19:36","slug":"kolot-cheese-500-g-kaanlar","status":"publish","type":"product","link":"https:\/\/santralgida.com\/en\/urun\/kolot-cheese-500-g-kaanlar\/","title":{"rendered":"Kaanlar Kolot Cheese 500 g"},"content":{"rendered":"

Kaanlar Kolot Cheese 500 g<\/strong> is the signature cheese of Black Sea cuisine. Kolot is known for its stringy texture<\/strong> when heated; it is the key ingredient in the m\u0131hlama (kuymak) recipe and cannot be substituted with any other cheese in this dish. <\/p>\n

What is the wholesale price?<\/h2>\n

The price shown on the page is the retail price for a single 500-gram package. Special pricing based on quantity applies for purchases by the case or pallet. Restaurants, hotels, cafes, and catering businesses can request current case prices and contract supply offers via the quote form<\/a> or through WhatsApp. You can browse our entire product line in the interactive catalog<\/a>. <\/p>\n

What is Kolot cheese?<\/h2>\n

Kolot is a cheese produced in the Black Sea region, typically made from cow\u2019s milk. Its distinctive feature is that it stretches when heated<\/strong> \u2014when melted, it doesn\u2019t run, but forms strands that wrap around a spoon. <\/p>\n

This behavior is why this recipe depends entirely on the cheese: if the cheese doesn\u2019t stretch, the recipe won\u2019t work. Refer to the package label for production methods and nutritional information. <\/p>\n

Why is kolot essential for m\u0131hlama (kuymak)?<\/h2>\n

M\u0131hlama consists of three ingredients: butter, cornmeal, and stringy cheese.<\/strong> The dish\u2019s distinctive character comes from the cheese\u2019s stringy texture; if you use Kashar or Cheddar, the cheese melts, and the dish becomes simply \u201ccornmeal with cheese.\u201d<\/p>\n

For a kitchen that serves m\u0131hlama, kolot is a must-have. Kaanlar Butter (1 kg<\/a> ) is another key ingredient in the same recipe.<\/p>\n

What is the difference between Kolot and Kashar?<\/h2>\n\n\n\n\n\n\n\n
Criteria<\/strong><\/td>\nKolot<\/strong><\/td>\nKashar<\/strong><\/td>\n<\/tr>\n
Behavior at High Temperatures<\/td>\nIt stretches and becomes string-like<\/td>\nIt stretches, but flows even more<\/td>\n<\/tr>\n
Salt<\/td>\nGenerally slightly salty<\/td>\nDistinctly salty<\/td>\n<\/tr>\n
The Original Recipe<\/td>\nM\u0131hlama, Kuymak<\/td>\nToast, pide, b\u00f6rek<\/td>\n<\/tr>\n
Region<\/td>\nBlack Sea<\/td>\nThrace and the surrounding area<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For the Kashar cheese section, please see the Kaanlar Trakya Kashar 1 kg<\/a> page.<\/p>\n

Who is it suitable for?<\/h2>\n