Melted Cheese and Cornmeal
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
The Turkish pantry
Cheese (Kolot)
Read the actual cheese name, milk source and storage label.
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Kolot is a pale semihard cow-milk cheese described by Türkiye’s Ministry of Agriculture for the Black Sea region. Processed cheese mixtures are a separate category.
Types & forms
Fresh Kolot
The Ministry describes a smooth, semihard cheese with a pale yellow color.
Processed mixtures · comparison
Read the full ingredient list. Added whey cheese, cream and emulsifying salts identify a different formulation.
What to look for when buying
- Choose a chilled cheese labeled Kolot and check the milk source and ingredient list.
- Ask for a cheese suitable for kuymak. Confirm the rennet if vegetarian suitability matters.
Prepare & cook
- Grate or slice as the recipe directs so it melts evenly.
- Control the heat while combining with cornmeal; melting behavior varies by product.
Store it well
- Keep refrigerated and follow the opened-pack instructions.
- A producer’s maturation or sealed-storage period is not an instruction for opened cheese at home.
Substitutions depend on the dish
Another melting cheese
The result is an adaptation.
Nutrition
Kolot / Golot cheese: the Ministry’s cited 2005 study [1]
| Nutrient | Amount |
|---|---|
| Energy | Not reported |
| Protein | 35.68 g |
| Total fat | 7.41 g |
| Saturated fat | Not reported |
| Carbohydrate | Not reported |
| Dietary fiber | Not reported |
| Total sugars | Not reported |
| Sodium | Not reported |
| Cholesterol | Not reported |
| Calcium | Not reported |
| Iron | Not reported |
| Potassium | Not reported |
| Vitamin D | Not reported |
| Water | 51.37 g |
| Salt | 3,070 mg |
This historical study is the composition reference shown by the Ministry, not an analysis of every modern Kolot product. Its reported fat value differs from many full-fat retail cheeses. Energy, carbohydrate and unlisted nutrients were not supplied; they have not been calculated. Salt is reported as salt, not sodium. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
The Ministry places Kolot in the eastern and central Black Sea context, including Trabzon, Rize and Artvin. Our Trabzon-style kuymak uses it for melting.
Cook with Cheese (Kolot)