Traditional Turkish Cheeses of Black Sea Region
Pp. 170-198 (29)
Selin Kalkan and Evrim Gunes Altuntas
Cheese is one of the dairy products consumed throughout the world. For this
reason, the production, consumption, and variety of cheeses are increasing day by day.
Cheese is a valuable dairy product from the aspects of durability and diversification
that can meet the expectations of consumers from every segment of the society. France,
Netherlands, and Italy are the first countries that are well-known for their cheese
varieties. Moreover, with its wide range of cheese varieties, Turkey is also among these
countries. Although the production methods of more than 130 Turkish cheese varieties
produced in Turkey are similar, the differences between the cheeses arise from the
materials used in production and the regions, in which they are produced / consumed.
Each of these cheese varieties has its own unique chemical and sensory qualities
including the taste, texture, and appearance. The Black Sea Region extends eastwards
alongside the coastline from the east of Sakarya province to the Georgian border.
Among the other regions in the country, this region comes to the forefront with its wide
range of cheese varieties. There are more than 30 cheese varieties identified in the
Black Sea region. The geographical and climatic conditions of this region have
significant effects on these cheese varieties. The civil cheese, Imansiz cheese, Kargı
tulum cheese, curry cheese, and Kolete cheese are the most popular varieties in the
region. This chapter aims to give information about the structure and physical,
chemical, and microbiological properties of all the traditional cheese varieties of the
Black Sea region.
Black sea region, Cheese process, Traditional cheese, Turkey.
Department of Food Engineering, Faculty of Engineering, Giresun University, 28200, Giresun, Turkey.