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Cheese from Turkey, Sakarya province
Abaza cheese is a fibrous, amber-yellow cheese of the Abkhaz people of Sakarya, between kaşar and string cheese in character and often braided. Boiled cow milk is soured with 50 g of yogurt per 5 l and set with natural rennet, and the curd is scalded twice in its own whey, the second time at 48 °C until it stretches. The pieces are dry-salted, wrapped in greaseproof paper and ripened in jars for two months in the cold.
| Cow milk5 l | Boiled for 30 minutes, then cooled (registration, which says only "milk"); the Ministry inventory entry names cow milk[abaza-gi2021][tarim-envanter] |
| Yogurt50 g | Added at 40 °C as the starter[abaza-gi2021] |
| Natural rennet (şirden mayası)10–12 g | [abaza-gi2021] |
| Coarse salt | Rubbed on dry[abaza-gi2021] |
| Nigella seed or thyme1–3 % | Optional, mixed into the curd[abaza-gi2021] |
| Starter | yogurt (50 g per 5 l of milk), with natural rennet |
Total time across the recorded steps: 2 months
What changes: The milk is boiled for half an hour and cooled to 40 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Abaza cheese is a fibrous, amber-yellow cheese of the Abkhaz people of Sakarya, between kaşar and string cheese in character and often braided. Boiled cow milk is soured with 50 g of yogurt per 5 l and set with natural rennet, and the curd is scalded twice in its own whey, the second time at 48 °C until it stretches. The pieces are dry-salted, wrapped in greaseproof paper and ripened in jars for two months in the cold. Made in 8 steps over 2 months. The longest step, wrap and ripen in jars, takes 2 months (Türk Patent ve Marka Kurumu 2021) and runs at 3–6 °C (Türk Patent ve Marka Kurumu 2021).
| Main step | 2 monthsSet[abaza-gi2021] | Wrap and ripen in jars |
|---|---|---|
| Temperature | 3–6 °CSet[abaza-gi2021] | Wrap and ripen in jars |
It is soured with yogurt, scalded twice in whey, the second time after pressing and cutting, and then ripened wrapped in greaseproof paper in closed jars.
The milk is boiled for 30 minutes before the yogurt goes in, and the finished cheese is kept in the fridge.
Every number is labelled with how it is known. How this atlas is made
The registration says the Abkhaz people settled in Sakarya about 700 years ago and that their culture shaped the cheese. The Sakarya Chamber of Commerce and Industry applied for the name on 2 July 2020, and it was registered as a Turkish geographical indication on 3 May 2021; the press reported the award on 29 April 2021.
