🧀

Koopeh Cheese

FreshSheep MilkIran, Kurdistan

Kurdish Iranian cheese traditionally aged in animal skins (koopeh). Made from sheep milk and sometimes flavored with wild herbs. A staple of Kurdish cuisine in western Iran.

Aging Time

1 month – 4 months

Style: Fresh
Milk: Sheep
Origin: Iran · Kurdistan
Ripening: ≥ 1 month

Tasting Board

Texture

Soft, crumbly, white

Flavor

Tangy, herbal, slightly sharp

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Koopeh Cheese

Browse all cheeses

🧀Same style and milk

Anari

Fresh · Cyprus

Cypriot whey cheese, mild and fresh.

🧀Same style and milk

Brocciu

Fresh · France

Corsican whey cheese, essential in Corsican cuisine.

🧀Same style and milk

Bryndza Čerstvá

Fresh · Slovakia

Slovak fresh sheep cheese.

🧀Same style and milk

Bundz

Fresh · Poland

Fresh sheep cheese, base for Oscypek.

🧀Same style and milk

Caș

Fresh · Romania

Traditional Romanian fresh sheep cheese.

🧀Same style and milk

Casu Axedu

Fresh · Italy

A traditional Sardinian acidified fresh cheese made by souring sheep milk, eaten very young and used in traditional Sardinian pasta dishes.

Add to Your Library

Save Koopeh Cheese to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.