Arapgir Cheese Bread

Arapgir Cheese Bread is a baked product unique to the Arapgir district of Malatya and officially registered with a geographical indication. This bread is prepared using special-purpose wheat flour, fresh yeast, water, fresh unsalted cheese, and sugar. It is shaped by hand and baked in two stages. Weighing approximately 200–220 grams, it has a slightly elliptical form with a width of 20–25 cm, a length of 35–38 cm, and a thickness of 1.5–2.5 cm. The cheese used in its production is predominantly fresh, unripened cheese made from sheep’s milk, and the bread is served with a topping of sugar.

Distinguishing Characteristics

Arapgir Cheese Bread is a hand-shaped bread baked in two stages. It is produced by preparing and baking the dough in the traditional pide style. The bread weighs approximately 200–220 grams, measures 20–25 cm in width, 35–38 cm in length, and is 1.5–2.5 cm thick, with a slightly elliptical shape.

The cheese used in production is fresh and unripened, primarily derived from sheep’s milk. However, cow’s milk and goat’s milk may also be used. The freshness and lack of salt in the cheese are key distinguishing features of Arapgir Cheese Bread.

The product has deep historical roots within its geographical area. Due to its prominent place in the culinary culture of Arapgir district, a strong link exists between the product and its geographical origin.

Production Method

The production of Arapgir Cheese Bread involves mixing specific ingredients in precise proportions and applying a two-stage baking technique.

Ingredients for producing four Arapgir Cheese Breads:

• 600 grams of special-purpose wheat flour
• 450 milliliters of water
• 1 kilogram of fresh unsalted cheese
• 15 grams of fresh yeast
• 200 grams of sugar

Production steps:

1. The flour, fresh yeast, salt, and water are mixed and kneaded for approximately 15 minutes until a medium-consistency dough is formed.
2. The kneaded dough is transferred to a container and left to rest for 30 minutes.
3. The rested dough is divided into portions weighing approximately 250–260 grams each, known as “pazı”.
4. The dough portions are placed into special wooden containers called “pasa” and rested for an additional 15–20 minutes.
5. The rested dough portions are manually thinned out.
6. The dough is baked in a wood-fired oven at 250°C for 1–2 minutes to achieve a partially baked state.
7. After removal from the oven, the edges of the partially baked dough are carefully folded upward to form a thin rim that prevents the melting cheese from spilling out.
8. Fresh unsalted cheese, crushed by hand, and sugar are sprinkled into the formed rim.
9. The breads are returned to the same oven and baked for approximately 5 minutes.
10. After removal from the oven, additional sugar is sprinkled on top to complete the process.

This production method constitutes the essential process that defines the product’s original form, texture, and composition.

Registration Information

Arapgir Cheese Bread was registered as a geographical indication on 15 April 2024 under registration number 1567. The application for registration was submitted on 9 December 2022 under application number C2022/000443. The registering authority is the Arapgir Municipality, located at Köseoğlu Mahallesi, Hükümet Caddesi, No: 7, Arapgir, Malatya. The geographical area of production is defined as the Arapgir district of Malatya Province.

Under the registration, the term “Arapgir Peynirli Ekmek” and the geographical indication emblem must appear on the product packaging. In cases where placement on the packaging is not feasible, the term and emblem must be visibly displayed at the production facility.

Production Requirement within the Geographical Area

The production of Arapgir Cheese Bread is restricted exclusively to the boundaries of Arapgir district due to the region-specific conditions that influence its unique characteristics. The product’s reputation and its established role in the local culinary culture justify this geographical limitation on production.

Monitoring

The monitoring of Arapgir Cheese Bread production and compliance with registration requirements is coordinated by the Arapgir Municipality. The monitoring body consists of three appointed experts with relevant specialization from the Arapgir District Directorate of Agriculture and Forestry, the Arapgir Chamber of Tradesmen and Craftsmen, and the Arapgir Municipality. Monitoring inspections are conducted at least once annually. Additionally, inspections may be carried out at any time if deemed necessary or upon complaint.

The monitoring body may, when necessary, obtain services or seek consultation from experts employed by public or private institutions. Legal proceedings to protect the rights arising from the geographical indication are conducted by the registering authority.