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Cheese from Turkey, Bolu
Cow or sheep milk is pasteurised at 63 °C or more for 30 minutes, cooled to 37 °C and set with rennet in about an hour. The curd is cut, then heated in its whey to 50–55 °C until it knits, gathered by hand and pressed in cloth-lined moulds for 8–12 hours. It is dry-salted, chilled a day at 4 °C and eaten fresh or fried.
| Cow or sheep milk from the Mengen districtAbout 10 l | Strained through muslin; pasteurised under the GI method[turkpatent-gi] |
| Industrial rennet (şirden mayası)5 ml, diluted in 10 ml drinking water | [turkpatent-gi] |
| Coarse salt, rubbed on dryAbout 40 g | [turkpatent-gi] |
| Starter | The GI method adds only rennet. The ministry's inventory says the home-made cheese is matured by mixed microorganisms from the raw milk and/or the surroundings. |
Total time across the recorded steps: 34 h – 38 h
What changes: Strained milk is held at 63 °C or more for 30 minutes
Raw milk kept in the cold chain is strained through muslin into a pot. The ministry's inventory of home-made Mengen cheese records raw milk, while the GI method pasteurises it.
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
Cow or sheep milk is pasteurised at 63 °C or more for 30 minutes, cooled to 37 °C and set with rennet in about an hour. The curd is cut, then heated in its whey to 50–55 °C until it knits, gathered by hand and pressed in cloth-lined moulds for 8–12 hours. It is dry-salted, chilled a day at 4 °C and eaten fresh or fried. Made in 6 steps over 34 h – 38 h. The longest step, dry-salt and chill, takes 24 h (TÜRKPATENT 2023) and runs at 4 °C (TÜRKPATENT 2023). Lactic acid bacteria does most of the fermenting.
| Main step | 24 hSet[turkpatent-gi] | Dry-salt and chill |
|---|---|---|
| Temperature | 4 °CSet[turkpatent-gi] | Dry-salt and chill |
The cut curd is heated in its own whey to 50–55 °C until it knits, then pressed and only dry-salted, with no brine. The 1916 Bolu yearbook already compared its taste to kaşar.
The GI method pasteurises the milk at 63 °C or more for 30 minutes, and the salted cheese then stands a day at 4 °C. A study of traditional samples found high counts of coliforms (mean 6.09 log CFU/g), E. coli and S. aureus. Listeria, Salmonella, coagulase-positive S. aureus and E. coli O157 were not detected in those samples.
Hazards the sources name: Escherichia coli (mean 3.79 log CFU/g) and Staphylococcus aureus (mean 3.96 log CFU/g) in traditional samples; Listeria, Salmonella, coagulase-positive S. aureus and E. coli O157 were not detected.
Every number is labelled with how it is known. How this atlas is made
The oldest records are the provincial yearbooks. The 1916 yearbook of Bolu says it tastes close to kaşar, and the 1921–1925 yearbook calls the cheese of Mengen famous. The Mengen municipality and district governorship applied for the GI in 2018.
