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Cheese from Türkiye, Çanakkale Province
A white brined cheese from Çanakkale made from a mix of sheep, goat and cow milk with calf rennet and no starter culture. The curd is pressed, salted in strong brine and packed in tins of brine, where it matures at least 8 months. Non-starter lactic bacteria, mostly enterococci and lactobacilli, were found through the ripening.
| Sheep milk (Tahirova, Sakız, Dağlıç and crossbred sheep)35–45 % of the milk, by season | [ezine-sd] |
| Goat milk (Karakeçi goats)At least 40 % of the milk | [ezine-sd] |
| Cow milk (Holstein)At most 25 % of the milk | [ezine-sd] |
| Animal abomasum rennet (calf rennet in the study dairies) | [ezine-sd][uymaz2019] |
| Sea salt only, for the salting brine and the packing brine | [ezine-sd] |
| Starter | none; the specification forbids a starter culture |
Total time across the recorded steps: 8 months
What changes: The mixed sheep, goat and cow milk is held at 65 °C for 15–20 minutes
The specification names a cooked-milk aroma that comes from the heat treatment.
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
A white brined cheese from Çanakkale made from a mix of sheep, goat and cow milk with calf rennet and no starter culture. The curd is pressed, salted in strong brine and packed in tins of brine, where it matures at least 8 months. Non-starter lactic bacteria, mostly enterococci and lactobacilli, were found through the ripening. Made in 7 steps over 8 months. The longest step, mature in brine, takes at least 8 months (European Commission 2023) and runs at 4–6 °C (Uymaz B 2019). Salt is 16 % (Uymaz B 2019). Non-starter lactic acid bacteria; Enterococcus faecium and E. faecalis dominated and survived 12 months of ripening with Lactobacillus paracasei and L. plantarum does most of the fermenting.
| Main step | at least 8 monthsSet[ezine-sd][uymaz2019] | Mature in brine |
|---|---|---|
| Temperature | 4–6 °CReported[uymaz2019] | Mature in brine |
| Salt | 16 %Reported[uymaz2019] | Salt the curd blocks |
Unlike most Turkish white brined cheeses it uses three milks, no starter culture and no calcium chloride, and it matures far longer, at least 8 months in tins of brine.
In the study dairies the milk was heated to 65 °C for 15–20 minutes and the tins were kept at 4–6 °C. The specification fixes a long brine maturation of at least 8 months.
Every number is labelled with how it is known. How this atlas is made
Production uses the spring and early summer milk, from March to July, of flocks grazing the Kaz Mountains piedmont. Türkiye applied for the name, and Implementing Regulation (EU) 2023/2746 of 30 November 2023 entered it in the EU register as a PDO.
