Antakya Carra Cheese

Antakya carra cheese is a traditional cheese variety produced within the districts of Antakya, Arsuz, Belen, Yayladağı, Altınözü, and Reyhanlı in Hatay province, Türkiye. It was registered as a designation of origin by the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu) on February 18, 2021. The product is made by placing cheese obtained from raw cow’s or goat’s milk and curd made from cow’s milk into locally crafted earthenware pots known as carra, sealing them airtight, and burying them underground for a minimum of 4 months for maturation.

Distinctive Features

Due to its unique production method and the specific geographical conditions of the region, Antakya carra cheese possesses the following characteristics:

• Type of milk used: Goat or cow milk
• Maturation period: Minimum 4 months
• Color: Between porcelain white and cream (varies based on milk type)
• Texture: Firm and brittle
• Flavor profile: Salty, slightly tingling on the tongue, lingering aroma in the throat with fruity and meaty notes
• Key aromatic compounds: p-Cymene, 3-methyl-2-butanol, ethyloctanoate, 2-isobutyl-3-methoxypyrazine

Composition of Antakya Carra Cheese:

• Moisture: 34.65–54.34%
• Dry matter: 45.66–65.35%
• Protein: 14.76–24.97%
• Fat: 13.87–35.18%
• Fat in dry matter: 31.91–55.89%
• Salt: 4.49–12.97%
• Salt in dry matter: 7.18–24.99%
• pH: 4.75–6.56

The cheese is prepared by adding curd along with black cumin (Nigella sativa) and optionally zahter (a local thyme-based herb blend). The composition of the curd also falls within specified ranges.

Production Method

The production of Antakya carra cheese consists of three main stages: cheese making, curd preparation, and pressing into the carra followed by maturation.

Cheese Making

• Milk: Raw cow or goat milk produced within the geographical boundary
• Heat treatment: 30 ± 2°C
• Coagulation: Using commercial rennet for 50–60 minutes
• Curd cutting and draining
• Pressing: With 10–12 kg of weight
• Portioning: Into 4×4×1–2 cm blocks
• Salting: At a ratio of 5%
• Resting: For several days in a cool environment

Curd Preparation

Steps for curd production include:

• Milk: Cow’s milk
• Fermentation: Production of yogurt, buttermilk, and churn buttermilk
• Heating: Boiling and cooling
• Straining
• Salting: At 4–5%
• Blending: With 3–5% black cumin and optionally zahter

Pressing into Carra and Maturation

• Carra: Glazed or unglazed earthenware pots that comply with the Turkish Food Codex
• Layering: Alternating layers of cheese and curd
• Inversion and draining: For 3–4 days
• Sealing: Using a paste made of salt, zahter, cloth, ash, olive oil, and water
• Burial: Stored underground with the mouth facing downward in a cool place for at least 4 months

Processes Required Within the Geographical Boundary

All stages of production, processing, and maturation of Antakya carra cheese must take place within the districts of Antakya, Arsuz, Belen, Yayladağı, Altınözü, and Reyhanlı in Hatay province. This ensures the preservation of traditional knowledge and the product’s unique characteristics.

Inspection and Control

Inspections are conducted under the coordination of the Antakya Chamber of Commerce and Industry (Antakya Ticaret ve Sanayi Odası). The inspection authority consists of representatives from the following institutions:

• Hatay Provincial Directorate of Agriculture and Forestry
• Department of Food Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University
• Antakya Chamber of Commerce and Industry

Regular inspections are carried out at least once a year. Additional inspections are conducted when deemed necessary or upon complaints. Inspections focus on the following criteria:

• Compliance with geographical boundaries
• Composition of both the final product and the curd
• Adherence to production methods
• Proper maturation period
• Correct use of the designation of origin label and emblem