Traditional Cheeses of the Central Anatolia Region in Turkey
- Authors: Ebru Şenel1, Tuba Şanli2
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View Affiliations Hide Affiliations1 Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey 2 Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
- Source: Traditional Cheeses from Selected Regions in Asia, Europe, and South America , pp 254-276
- Publication Date: January 2020
- Language: English
Traditional Cheeses of the Central Anatolia Region in Turkey, Page 1 of 1
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In recent years, methods of production and composition of many traditional cheeses have been determined. There are more than a hundred different types of cheese in Turkey, which are generally classified according to the origin, production methods and ripening conditions. In this paper, 15 different types of cheese produced in Central Anatolia Region of Turkey have been introduced. The most common ones are Konya Küflü (Moldy) cheese, Divle Tulum (animal skin bag) cheese, Gölbaşı Tulum cheese, Çepni Tulum cheese, Ereğli Cloth cheese, Karaman Tulum cheese, Yozgat Çanak (Pot) cheese, Çömlek cheese, Kayseri Çömlek cheese, Niğde Küp (Gödelek) cheese, Sivas Küp cheese, Çankırı Küpecik cheese, and Ayaş Küpecik (Basma) cheese. Two of them, Küp and Tulum cheeses, are more frequently encountered and generally produced from sheeps milk and goats milk. Most of these traditional cheeses have been produced using different manufacturing techniques depending on the geographical location and habits.
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