LOCAL CHEESES OF SHEEP AND GOAT
Kayseri’s Pottery Cheese
It is produced by filtering sheep or cow cheese and then pressing it into pots. The cheese is placed in cloth bags and printed with pieces of stone, ensuring that the cheese water in it flows out.Afterwards, it crumbles in the hand and is laid on a cloth and salted. Cheese, which is left for a day, is pressed into the pots. After about 3 months, the cheese is ready to be consumed.
Konya Divle Tulum Cheese
Divle tulum cheese is made entirely in traditional ways by collecting milk from sheep during the period when lambing takes place and milk is abundant from May to mid-June.
Edirne’s White Cheese
Edirne white cheese, the milk of the goat and sheep to be used in its construction should be fermented and turned into cheese within 30 minutes at most, and the cheese that completed the ripening process should be consumed within 3 months from its first contact with the air.
Erzincan Tulum Cheese
The clot formed after heating and fermenting sheep’s milk is left in the cloth bag for 3 days to decomplete from the water.It is then mixed with 3 percent salt and left in contact with the air for 18 hours. This process is repeated several times in order to create the desired aroma in the cheese and is made ready for consumption by waiting in a jumpsuit or bido for 120 days so that it does not take air.
Tripe cream Cheese After the fermentation of sheep’s milk, the clotting cheese is placed in cloth bags and after the water is drained, it crumbles and presses on the previously cleaned boiled tripe. Preferably 2-3% salt is added. Cheese, which is left to ripen for 2-3 months, is presented for consumption.
Erzurum’s Civil Cheese:Civil cheese, which is unique to Erzurum, is made from sheep’s milk without oil.The milk, which is spread and oiled and fermented in the pot, is constantly mixed over the fire until it becomes a clot. The resulting clot is taken into another container and salt is added.The mass of cheese is then cut into a collagen and takes the form of wire.It can be stored in brine water or fresh by salting it abundantly.
Bingöl Pickled Cheese: It is a pickled cheese made from raw sheep’s milk in Bingöl.It is obtained by fermenting sheep’s milk at sun temperature without cooking and becoming a clot. The clot is pressed to drain its water for 1-2 days in linen cloth pieces and then put in brine water in small pieces to make it ready for consumption.
Van Herby Cheese: Van’s traditional herby cheese is made from sheep’s milk. Milks are fermented raw. It is prepared by resting for 3 months by brine or dry salting method. Inside the cheese there are about 25 varieties of herbs born when the season comes, including sirmo (wild garlic), heliz, mendo, sibo, thyme, wild mint
Konya’s Blue Moldy Cheese: It is produced from oiled sheep’s milk and is naturally moldy.Removing the oil prevents aflatoxin from forming because it causes natural mold.
Winter Pickled Cheese in Tokat: Cheese made from sheep’s and goat’s milk between May and August is produced by fermenting from raw milk. The cheeses are then salted with thick salt and pressed into cubes and cans. This cheese is extracted from salt after 3 months and begins to be consumed.
Mihalic cheese: Mihalic cheese is made from full-fat raw curly sheep’s milk, mostly on the Balikesir-Bursa line. It is compared with italians’ famous Parmesan cheese, as it is stored in brine before hardening and drying.
Adapazari Smoked Circassian Cheese: Smoked Circassian Cheese can be prepared with a variety of condiments such as thyme and red chili peppers, walnuts, almonds and green olives.It is usually made from cow’s or sheep’s milk. After the milk is fermented, it is thinly sliced and thrown into the water. It is shaped by hanging somewhat above the wood fire and dried with the heat emitted by the wood fire.
Antep Cheese: Only sheep or goat’s milk can be used in its production, as well as 50% sheep and 50% goat’s milk mixture. It has an oval shape that is not uniform.This shape is due to the traditional forming and production of cheeses in the palm of their hand.