Ezine Peynir Evi—Ezine Cheese House—operates from central Çanakkale's market district as a specialist cheese counter and informal eating space dedicated to the dairy products of Ezine, a district in Çanakkale province that has produced one of Turkey's most celebrated white cheeses for centuries. Ezine beyaz peyniri (Ezine white cheese) carries a designation of origin protecting the name and requiring that the cheese be produced in the Ezine district from the milk of Ezine-bred animals. The cheese is tangy, creamy, and saltier than mass-produced Turkish beyaz peynir, with a texture that crumbles but retains moisture. The Ezine Peynir Evi presents this cheese in its plain form on a board with olive oil, fresh bread, and dried herbs, alongside tulum cheese (a stronger, aged variety matured in a goatskin bag), kaşar (a semi-hard yellow cheese used in cooking), and fresh yogurt with local honey. The cheese board is both a retail counter where products can be purchased to take away and a simple serving menu for visitors eating on the premises. A light lunch centred on the Ezine white cheese board, bread, tomatoes, and olives is an excellent and affordable option for visitors exploring the market district.
Signature dishes
- Ezine white cheese board
- Tulum cheese
- Kaşar cheese sandwich
- Yogurt with honey
Good to know
- Known for
- Famed Ezine white cheese (like Turkish feta) direct from local dairies
- Hours
- Monday–Saturday 08:00–20:00; Sunday 09:00–18:00
- Reservations
- Not required
Location
Çarşı Mah., Çanakkale
40.1542, 26.4111 View on map
Highlights
- Ezine beyaz peyniri (designation-of-origin white cheese) served fresh at the source
- Tulum cheese matured in a goatskin bag—more complex and pungent than fresh white cheese
- Full cheese board with local olive oil, fresh bread, and Çanakkale-province olives
- Retail counter allowing visitors to purchase Ezine cheese to take home
- Yogurt with pine honey from Kaz Dağları—a regional combination of two local specialities
Tips for visiting
- Buy a small piece of Ezine cheese to taste before committing to a larger purchase for transport
- Tulum cheese is strong and aromatic—sample cautiously if unfamiliar with aged goatskin-matured cheese
- A cheese board with bread and tomatoes makes an excellent light lunch at a fraction of restaurant prices
- Vacuum-packed Ezine cheese travels well and makes a distinctive edible souvenir; ask the staff about packaging
- Visit on weekday mornings when fresh deliveries from Ezine dairies are most recent
Accessibility
The shop is at street level in the central market district with pavement access. The retail format means customers move through a relatively narrow counter space; wheelchair users can be served at the entrance if the interior is congested.
Frequently asked questions
What makes Ezine white cheese different from standard Turkish beyaz peynir?
Ezine beyaz peyniri must be produced in the Ezine district of Çanakkale from the milk of indigenous Ezine-breed animals. The specific terroir, animal breeds, and traditional production methods give it a sharper, more complex flavour than mass-produced white cheese.
Is Ezine Peynir Evi a restaurant or primarily a cheese shop?
It operates as both—a retail counter selling cheese for home use and a simple eating space where cheese boards, light plates, and accompaniments are served on the premises. Visitors can eat in or take away.
Can I bring Ezine cheese home internationally?
Bringing dairy products between countries is subject to customs restrictions that vary by destination. Within Turkey, the cheese travels freely. Vacuum packing extends viability for several days. Consult relevant customs regulations before attempting international transport.
What other dairy products does Ezine Peynir Evi stock?
The counter typically carries tulum cheese, kaşar, and sometimes seasonal varieties. Fresh yogurt and yogurt-derived products may also be available depending on deliveries.