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96:, which leaves a woven imprint on its surface. Fresh basket cheese has no salt taste, while dry basket cheese is mildly salty.
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In Italy, basket cheese is an ingredient in several savory pies traditionally served during
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are often used. The cheese is most associated with seaside towns, particularly
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143:, but commercial sepet peyneri is often shaped in plastic containers.
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92:. As its name suggests, the cheese is traditionally formed inside a
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186:"The Ultimate Guide to Basket Cheese: An Easter Delight"
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135:. It is traditionally made using baskets of
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261:Suss, Joyce Venezia (6 April 2022).
316:. You can help Knowledge (XXG) by
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107:. Traditionally, it is made from
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16:Cheese formed inside a basket
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263:"The Easter Pies of Italy"
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99:Turkish basket cheese, or
67:Semi-soft, rubbery, creamy
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420:Circassian smoked cheese
291:Cheeses from Middle East
219:Journal of Ethnic Foods
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312:-related article is a
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455:Kars gravyer cheese
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318:expanding it
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272:23 September
270:. Retrieved
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246:23 September
244:. Retrieved
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193:. Retrieved
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160:Queso panela
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133:kelle cheese
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56:Pasteurised
530:Categories
171:References
117:cow's milk
72:Aging time
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241:221199036
121:Karaburun
109:goat milk
154:See also
465:Kasseri
435:Çökelek
165:Ricotta
139:called
129:Ayvalık
113:sheep's
64:Texture
450:Hellim
310:cheese
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148:Easter
127:, and
111:, but
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86:cheese
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495:Sürke
308:This
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215:(PDF)
125:Çeşme
314:stub
274:2022
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197:2023
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
