Ingredients for Cheesy Bread with Kaşar Cheese
- 100 g kaşar cheese (Turkish semi-hard cheese, similar to mild cheddar)
- 2 eggs
- 6 slices of bread
- Olive oil
How to Make Cheesy Bread with Kaşar Cheese
Grate 100 g of kaşar cheese into a bowl. Crack 2 eggs over it and mix together with a fork. Drizzle a little olive oil over 6 slices of bread. Spread the cheese and egg mixture evenly over the bread slices. Arrange them on a baking tray lined with parchment paper and bake in a 190°C (375°F) oven until the tops are golden and bubbly.
About This Recipe
Mesopotamia is widely accepted as the birthplace of cheese. The word "peynir" (cheese in Turkish) appears for the first time in Mamluk Turkish as benir, penir, and beynir. Its earliest recorded equivalent in pure Turkish can be found in the Dīwān Lughāt al-Turk, written by Kaşgarlı Mahmut, as "udma" and "udhıtma." In Uyghur Turkish, "udhıtmak" means to curdle, and "udhıtma udhıttı" means to curdle milk — curdled milk — which was used to refer to cheese.
The first communities to truly elevate cheese into an art form were the Ancient Greeks and Romans. In grand Roman households, special kitchens were built exclusively for making cheese — that is how highly it was valued centuries ago. The Romans also pioneered adding new flavors to cheese and developed smoking techniques, spreading these practices throughout the empire. After the fall of the empire, innovative monks played an undeniable role in the discovery of most of the cheese varieties we use today. The flavor of cheese also varies from region to region. Cheeses made in Europe are less salty because of the cooler climate. In warmer regions, however, cheeses are made very sour and salty to prevent them from being exposed to high temperatures.
The largest cheese-producing country in the world is the United States. Yet when it comes to consumption, Greece and France rank among the countries with the highest per capita cheese consumption — around 25 kg per person per year on average. Annually, this figure stands at 14 kg in the United States and approximately 6 kg per person per year in Turkey.
As for the smell of cheese, Limburger cheese is well known for its strong and unpleasant odor. The main reason for this is a bacterium called Brevibacterium linens — the same bacterium found on human skin that causes body odor.
Egg Toast is a beloved classic, but today we have prepared a wonderfully fragrant breakfast treat just for you — let's head to the kitchen for our Kaşar Cheese Bread recipe. Enjoy!
