White Cheese Plate
A plate of Azerbaijani white cheese (pendir) salty, brined, and crumbly often served with butter and bread on the tea table or as part of a meal.
What is a White Cheese Plate?
A white cheese plate is a serving of Azerbaijani white cheese (pendir) a brined, crumbly cheese similar to feta or Turkish beyaz peynir. It is usually presented with butter and bread (lavash or tendir) and is a standard part of the tea table (çay süfrəsi) and of breakfast or snacks. Sometimes walnuts or herbs are added.
How do you eat Azerbaijani White Cheese?
Eat the cheese with bread: put a piece of cheese on a piece of bread, optionally with a pat of butter or a herb leaf, and eat. It is also common with tea a bite of cheese, a sip of tea. The cheese is not spread; it is cut or broken into small pieces. It can be eaten at breakfast, with tea, or as part of a larger spread.
What does Azerbaijani White Cheese taste like?
Salty, tangy, and slightly sharp similar to feta but often saltier and with a firm, crumbly texture. It is made from sheep's or cow's milk (or both), brined, and aged briefly. The flavour is clean and savoury, good with bread and tea or with sweet jam to contrast.
The Ancient Motal Cheese (Motal Pendiri)
While standard white cheese is cured in brine, Azerbaijan has an ancient, highly prized variation called "Motal Pendiri". This cheese is made by stuffing salted sheep's milk curds into a specially prepared, inverted sheepskin sack (the "motal"). It is then hung in cool mountain cellars to age for several months. The result is a sharp, pungent, deeply salty cheese that crumbles perfectly. It is a delicacy usually reserved for special guests and pairs incredibly well with hot bread and fresh mountain herbs.
The Ultimate Summer Pairing: Cheese and Watermelon
If you visit Azerbaijan in July or August, you will witness a beloved local ritual: eating salty white cheese with ice-cold, sweet watermelon. The extreme contrast between the heavily salted, creamy cheese and the sugary, watery crunch of the fruit is incredibly refreshing in the 40-degree Baku heat. This combination often replaces heavy meals entirely during the hottest hours of the day.
Ingredients
- White cheese (pendir)
- Butter (optional)
- Sometimes: walnuts, herbs
Frequently asked questions
- Is Azerbaijani White Cheese similar to Feta?
- Yes. It is in the same family: brined, crumbly, salty, and tangy. Azerbaijani pendir can be a bit saltier or firmer depending on the producer. If you like feta or Turkish white cheese, you will recognise the style. It is used in similar ways with bread, in salads, or in qutab.
- What is the best pairing for a White Cheese Plate?
- Bread (lavash or tendir) and tea are the classic pairings. Butter on the bread with the cheese is traditional. Sweet jam (e.g. walnut, apricot) alongside creates a salty-sweet contrast. Fresh herbs from the herbs plate also pair well.
- Why is it sometimes served with sweet bread?
- In Baku, it is a very traditional breakfast to pair salty "Agh pendir" with "Shirin chorek" (a sweet, brioche-like milk bread with a shiny glaze). The combination of the sweet, fluffy bread, the sharp salty cheese, and a bitter glass of black tea creates a perfect balance of flavors on the palate.
