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Salamura is a cow's milk cheese that you will find in many markets in Anatolia it is encountered more frequently in eastern Turkey, perhaps as a buffer to counter the spicy and hot cheese varieties favored in several locations. It is the favorite breakfast cheese and is formed from the first curds to appear after the separation process. The term salamura actually means "preserved in brine" and these cheeses are normally sold and eaten at about 12 hours old. Most people would buy it on a daily basis. It has almost no salt but this is added if the cheese is to be kept longer or to suit individual taste. Salt makes it harded and it quickly loses it immature spunk and refreshing sweetness. Salamura that is not eaten fresh is put into the teneke-style square drums and sealed. Here it will mature in whey and go to other regions of Turkey or be exported. It is sold as white cheese.
It can be spread on biscuits, use for Sandwiches, or snacks and to accompany drinks. It makes an attractive addition to a selection of cheeses for a special occassion.
Good, elaborated and comprehensive answer. Thanks from me to the person last improved the question.
Anatolia surely is a market, but Salamura cheese for years are being cultivated in the Balkans and mid-east and part of the mediterranian
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