Beyaz peynir[1] (Turkish pronunciation: [beˈjaz pejniɾ], 'white cheese') is a brine cheese produced from unpasteurized sheep, cow or goat milk.

Vegetable rennet is added to the sheep's milk as a clotting agent.

[2] Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months.

[3] Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version.

It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and pide.