The Traditional Cheeses of Turkey: Central Anatolian Region

Abstract

The making of the majority of cheeses is based on ancient traditions. Anatolia possesses a rich cheese-making culture and this review aims to collate the Central Anatolian Region cheese varieties. Research carried out in this context shows that there are 16 different varieties of cheese in this region. These are: Divle Tulum Cheese, Küp (Jar) Cheese, Gölbaşı Tulum Cheese, Çanak (Pan) Cheese, Gödelek Cheese, Çömlek (Pot) Cheese, Kayseri Pot Cheese, Küpecik Cheese, Çökelek With Pepper, Çepni Tulum Cheese, Ayaş Basma (Pressed) Cheese, Pesküten, Konya Molded Cheese, Ereğli Cloth Tulum Cheese, Karaman Tulum Cheese, and Ekşi (Sour) Cheese. In this publication, the production methods of these cheeses, as well as their properties, and for some, the chemical and microbiological properties are presented.