Antakya Moldy Whey (Cottage Cheese)

Antakya Moldy Sürkü (Çökelek); a traditional cheese variety unique to Hatay province, produced by mixing çökelek with various spices and aromatic herbs, then fermenting and ripening it with controlled mold development. This product, distinguished by its unique taste, aroma, and appearance due to the use of local plants and controlled mold growth, is an integral part of Antakya’s culinary culture. It has been officially registered with a geographical indication by the Turkish Patent and Trademark Office.

Antakya Moldy Sürkü (Çökelek) is protected under Law No. 6769 on Industrial Property. The geographical indication registration ensures the product’s link to Hatay province and safeguards its traditional production methods.

Antakya Moldy Sürkü (Çökelek) is produced by mixing çökelek obtained from highly acidified cow’s milk or yogurt whey with salt, pepper paste, and various spices, primarily wild thyme known locally as “zahter.” The resulting mixture is hand-shaped and then fermented and ripened with mold.

The product is formed into pear-shaped or conical pieces, each weighing approximately 150–200 grams. The mold-ripening process is locally referred to as “pişmiş.” Unlike other mold-ripened cheeses, Antakya Moldy Sürkü is consumed after the surface mold layer is removed.

Antakya Moldy Sürkü (Çökelek) is notable for its low pH and high acidity. On average, its moisture content is 54.80%, protein content is 20.10%, and salt content is 6.80%. Proteolytic and lipolytic activities during the mold-ripening process generate the product’s characteristic sharp aroma. The exterior surface develops a hard rind with dark reddish-brown tones, while the interior remains softer and lighter in color. These features distinguish it from other çökelek and acid-coagulated cheeses.

The production of Antakya Moldy Sürkü is largely based on traditional methods and is predominantly carried out at household scale. The production process consists of four stages: yogurt making, çökelek extraction, preparation of fresh sürkü, and mold ripening.

The molded çökelek mixture is hand-shaped, air-dried in shade, and then left to develop mold under suitable environmental conditions. Over a ripening period of approximately three to four weeks, the product undergoes significant changes in color, aroma, texture, and flavor, achieving its final distinctive character.

All stages of production, processing, and ripening of Antakya Moldy Sürkü (Çökelek) must take place within the boundaries of Hatay province. The use of zahter derived exclusively from wild thyme naturally growing in the region is considered essential to preserving the product’s distinctive characteristics.

Monitoring of the product is conducted by a control authority established under the coordination of the Antakya Chamber of Commerce and Industry. Inspections are carried out at least once annually, verifying the production method, physical characteristics, and correct use of the geographical indication label. Inspection results are reported annually to the Turkish Patent and Trademark Office.