Sakarya Abhaz (Abaza) Cheese is a semi-hard, full-fat cheese produced in the province of Sakarya from cow’s milk. Following an application by the Sakarya Chamber of Commerce and Industry, it was officially registered on 3 May 2021 by the Turkish Patent and Trademark Office under registration number 746 as a "Geographical Indication".

Physical and Sensory Characteristics

The cheese has a dense and smooth internal structure. Its color is white and its hardness is classified as semi-hard. Sensory analyses identify its distinctive features as a mild milky taste upon ingestion, retention of firmness when chewed, and slight release of moisture when pressed by hand.

Nutritional Value

The average nutritional values per 100 grams of Sakarya Abhaz (Abaza) Cheese are as follows:

• Water: 35–40 g
• Protein: 23–27 g
• Fat (Total): 20–25 g

Production Method

The primary ingredients used in production are full-fat cow’s milk, shirden yeast, and salt. The production process consists of the following stages:

• Fermentation: After boiling, the milk is cooled to a specific temperature (approximately 35–40 °C). Yogurt and natural shirden yeast are added and left to ferment.
• Coagulation: The curd formed during fermentation is cut to separate the whey. The broken curd is then cooked at a controlled temperature and pressed to remove excess moisture.
• Shaping and Cooking: The pressed curd is divided into portions and cooked in whey at approximately 48 °C. This process softens the curd and makes it pliable for shaping. In some methods, the cheese is also shaped by weaving.
• Salting and Ripening: After shaping, the cheeses are cooled and then dry-salted with coarse salt. The salted cheeses are wrapped in greased paper and placed in jars, where they are left to ripen for approximately two months at temperatures of 3–6 °C. During ripening, the surface of the cheese gradually turns amber and its aroma develops. Optionally, spices such as caraway or oregano may be added at the breaking stage of the curd in quantities of 1–3% to flavor the cheese.

Consumption and Storage

Sakarya Abhaz (Abaza) Cheese is commonly consumed as a breakfast cheese and is also served alongside the traditional Abaza dish "Abısta". The cheese has a shelf life of approximately six months and is best stored under refrigeration in vacuum-sealed packaging.