Dried yogurt or yogurt cheese. Keş cheese, which is incredibly rich in calcium, is grated over erişte (a type of Turkish pasta) and consumed in Bolu and surrounding areas. It is also known as "kurut" in some regions. Keş cheese is as hard as a rock. The process is summarized as follows: Salt the desired amount of yogurt generously and mix well. Then put it in a cloth bag and hang it somewhere to drain the water. Then shape this drained yogurt by hand or in a container and leave it to dry in the sun.