When talking about cheese, some of the first things that spring to mind are yummy cheese platters, pizzas or even a simple grilled cheese sandwich.

Think a bit harder and you will remember, "Oh, there’s cheesecake!" This is the train of thought that inspired this week’s culinary adventure. Cheese, as great as it is in savory dishes, has a special place in desserts as well. Read on and you'll soon discover at least one you haven’t heard of – or at least haven’t tasted yet.

Here is a selection from three different cultures:

Cheese in Turkish desserts

I found it especially funny when I told my grandma about cheesecake. She crumpled her nose. "Cheese in a cake? That sounds weird," she said, but when I reminded her that we love künefe or halva with cheese she caved in. These are just two of the first desserts that popped to my mind and both can be made fairly easily at home. You have to keep in mind though that you’ll need a cheese that has not been salted. In Turkey you can ask for "künefe peyniri," but Turkish string cheese, such as "dil peyniri," or crumbly "lor peyniri" (peynir means cheese) are great alternatives as well.

Let’s start fancy: Künefe

Many will argue where this delicacy is made best. The southern province of Hatay is known for it but many countries in the Middle East will claim it as their own as well, though it is probably named kadayıf or some variation thereof (kataif or alike). Regardless of where it came from or where it tastes best, you’ll need to give this one a try. A key ingredient you’ll need here is the "tel kadayıf" itself. Made from a thin dough and baked to hold its shape, kadayıf is sometimes described as vermicelli – at least in shape.

The recipe given here is for one portion and can be doubled or tripled depending on how many you want to make. But trust me, try one first and share it as it is quite heavy.

Ingredients