|Country of origin||Turkey|
|Source of milk||ewe|
Similar to kelle cheese or beyaz peynir, Mihaliç peyniri is stored in brine. The curds are placed in hot water and stirred, then left in the water to harden and acquire a firm, slightly elastic texture and finally are salted and dried.
It is made in various sizes and shapes, usually balls or slices, and can be used as a substitute for Parmigiano Reggiano. It is often used in salads and baked dishes.
- Culture Magazine; Laurel Miller; Thalassa Skinner (2 August 2012). Cheese For Dummies. John Wiley & Sons. pp. 193–. ISBN 978-1-118-14552-4.
- Ehlers, Steve, Hurt, Jeanette (2008). The Complete Idiot's Guide to Cheeses of the World. New York: Penguin. p. 124. ISBN 1-59257-714-8.
- "Cheese Description: Mihalic Peynir". cheese.com. Retrieved 6 May 2011.