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Cheese from Turkey, Marmara region
A salty, semi-hard Turkish cheese with small round eyes, traditionally made from raw milk without starter. In a study following the traditional method, the curd was cut to about 1 cm, scalded with hot water to 40 or 45 °C, drained in cloth, pressed, then held warm in 12 % brine for 6 days until eyes formed and in 15 % brine at 6 °C for 10 days before ripening cold.
| Raw milk, a mixture of sheep and cow milk in artisanal cheese | [ayanoglu2026] |
| Liquid rennet, enough to set the milk within 60 minutes | [ozer2019] |
| Hot water at 70–80 °C, poured into the curd to scald it | [ozer2019] |
| Brine12 %, then 15 % | [ozer2019] |
| Starter | none traditionally; the raw milk's own flora |
Total time across the recorded steps: 3.6 months
What changes: Rennet sets the raw milk within an hour
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 salty, semi-hard Turkish cheese with small round eyes, traditionally made from raw milk without starter. In a study following the traditional method, the curd was cut to about 1 cm, scalded with hot water to 40 or 45 °C, drained in cloth, pressed, then held warm in 12 % brine for 6 days until eyes formed and in 15 % brine at 6 °C for 10 days before ripening cold. Made in 8 steps over 3.6 months. The longest step, ripen cold, takes 3 months (Özer E 2019) and runs at 3–5 °C (Özer E 2019). Salt is 12 % (Özer E 2019). Propionic acid bacteria, the main flora, whose fermentation of lactate gives the 3–4 mm eyes and Lactococcus lactis, the main isolate on M17 medium (43.7 %) in artisanal cheeses do most of the fermenting.
| Main step | 3 monthsReported[ozer2019] | Ripen cold |
|---|---|---|
| Temperature | 3–5 °CReported[ozer2019] | Ripen cold |
| Salt | 12 %Reported[ozer2019] | Warm brine until the eyes form |
Its eyes come from propionic bacteria; the curd is scalded with hot water and held warm in brine until the eyes form.
Traditional cheese is made from raw milk without starter. The study cited used pasteurised milk with starters for all but its control cheese. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses other than cooked pressed ones, and this curd is scalded only to 40–45 °C.
Every number is labelled with how it is known. How this atlas is made
Özer and Kesenkaş describe Mihaliç as made for about 250 years and one of the oldest traditional cheeses of Turkey. On 10 July 2023 TÜRKPATENT registered Savaştepe Mihaliç Kelle Peyniri (No. 1405, applied for 29 November 2022 by Balıkesir Metropolitan Municipality) as a mahreç işareti, a geographical indication of origin, for the cheese of Savaştepe district.
